Carrot Slaw with Raisins and Pineapples. (AKA Carrot Raisin Salad)
Carrot Slaw with Raisins and Pineapple shows up frequently in the media as a Juneteenth favorite, and it definitely was popular in the south when I was growing up. It shouldn’t be too sweet; the natural sugar in the raisins and pineapple should be cut with a bit of cider vinegar or lemon juice. Makes 6 servings; the slaw is dense so the servings should be small.
Ingredients:
3 c shredded carrots f(rom a pound or a bit more before peeling and removing the roots)
½ c pineapple meat (fresh or canned) cut into ½ inch dice or crushed
½ c raisins (black or golden)
Liquid to reconstitute the raisins
2 T mayonnaise
½ t Kosher salt
1 t cider vinegar or lemon juice, or more to taste
Method: reconstitute the raisins with pineapple juice, water mixed with a bit of lemon juice, or a combination. Soak them for half an hour or heat, covered, for a minute in microwave and cool. Combine carrots, raisins, pineapple and mayonnaise and just a bit of salt. Taste; it should be a bit bland. Add the cider vinegar or lemon juice and taste again and add a bit more till it has just a note of sour. Cool 1 hour or more before serving.
