Pendle Hill cook Justin Lamble created this bright and flavorful dish that’s a perfect complement to spring and summer dishes.

Ingredients:

• 2 pounds carrots, approximately 12 to 15 medium
• 1/2 cup mayonnaise
• Pinch kosher salt
• 1/3 cup sugar
• 1/2 cup canned, crushed pineapple, drained thoroughly of all liquid
• 1/2 cup raisins
• 2 teaspoons curry powder
• 1 teaspoon minced garlic
• Pinch celery seed and/or caraway seed, optional

Directions:

1. Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
2. In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using.
3. Add the carrots and toss to combine.
4. Serve immediately or refrigerate for 1 hour to serve cold.