Name: Carrot and Raisin Slaw
Total time: PLACEHOLDER
Ingredients: 3 tablespoons frozen orange juice from concentrate, thawed; 1 tablespoon lemon juice; 2 teaspoons honey; 2 tablespoons vegetable oil; 1/2 teaspoon ground coriander; Table salt; 1 pound carrots, peeled and finely shredded (about 5 cups); 1/3 cup currants or raisins

Why This Recipe Works

Shredded carrots make a better slaw because they absorb dressing more readily than julienned carrots. We used a box grater or the shredding disk of a food processor to shred the carrots into fine pieces.

Before You Begin

To shred the carrots, use the large holes on a box grater or a food processor fitted with the shredding disk. Most preshredded packaged carrots are too thick and crunchy for this recipe.

Instructions

Whisk orange juice concentrate, lemon juice, honey, oil, coriander, and 1/4 teaspoon salt together in large bowl. Add carrots and currants and toss well to combine. Adjust seasonings with salt. Serve.