Carrot Coleslaw

This is a combination of two of my favorite things - coleslaw and carrot salad. Labor Day Weekend is a perfect time to make this great side dish for a BBQ. I like to add Cranrasins but raisins would be fine also. Like most of my recipes, it allows you to be creative and refine the ingredients to what your family likes.

I received The Joy of Cooking (1997) Cookbook as a gift a few years after we were married and it still is a staple in my kitchen. They define coleslaw as: "raw cabbage, dressing, and added ingredients like celery seeds, etc. held together by a vinaigrette, mayonnaise, or sour cream. Additions could be bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs."

I first had carrot salad with pineapple and raisins in Pennsylvania Amish Country and fell in love with it. It was fresh, crunchy and sweet at the same time with a tangy sour cream dressing.

The wheels started to turn and I wondered if you could combine the two and create a new side dish. POOF! It was amazing and I still make this today when I have a BBQ. This is best to make the day before and allow the flavors to marry.

Let's get started, you'll need:

1 bag of shredded cabbage coleslaw mix (by all mean you can shred your own cabbage, but I'm lazy)

4 large carrots grated fine

1 carrot - curled (use your potato peeler)

1/4 cup Cranraisins or raisins

1 tsp celery seeds

1/4 tsp fennel seeds

1/4 white pepper

1 cup Mayo

2 tbsp apple cider vinegar

3 tbsp sour cream

Toasted walnuts - chopped (optional)

In a large bowl combine the ingredients and transfer into a serving platter. Reserve a few Cranraisins and carrots curls for the top the dish.

This MUST STAY COLD or served on ice at a BBQ. We want our guests to enjoy this delicious side dish and not get sick from it.

As I'm typing this, I'm thinking, thinly chopped apples or pears might also be a great addition. The possibilities are endless - make this your own and enjoy!