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Carrot Slaw


  • 2 lb 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 tsp curry powder
  • 1 tsp minced garlic
  • pinch celery seed and/or caraway seed, optional


1. Wash carrots and peel, if necessary. Using a vegetable peeler, cut carrots into wide noodle-shaped strips.

2. In large mixing bowl whisk together mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add  carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.

Adapted from The Food Network (Alton Brown)

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