Carrot-Raisin Slaw with Cashews

Carrot Slaw with Dressing

Asparagus may be the vegetable we most associate with spring, but in popular culture, the carrot reigns supreme as an edible icon. I love carrots: their color, flavor, association with rabbits, nutrients and lore. Remember your mother telling you that eating carrots was good for your eyes?

A few years ago, multi colored carrots began appearing at area farm markets. I love them for the gentle variations in flavor and the way they look when prepared together.

Carrots pair well with lamb or ham, and look good when sharing table space with a green vegetable.

Although our plans are to dine out on Sunday, I couldn't let the weekend pass without making at least one carrot dish, one that complements a formal meal as well as a sandwich: Carrot-Raisin Slaw.

For the dressing:

• 1/2 cup mayonnaise
• 1 tablespoon fruity balsamic vinegar (I used pomegranate)
• 2 teaspoons brown sugar
• generous dash cinnamon
• dash dried thyme leaves
• dash sea salt

For the salad:

• 2 cups grated or julienned carrots (about three large carrots)
• 1/4 cup raisins 
• 1/4 cup peanuts or cashews, coarsely chopped
• 1/4 cup sweet onion, minced (optional)

Make the dressing first, blending the ingredients well and setting aside so the flavors marry.

Grate or julienne the carrots; I used a julienne tool similar to this one. Add the raisins, onion and nuts. Chill. Add the dressing before serving as the color in the carrots will turn the dressing pink if the dressing is added too soon.

I used purple carrots, which are loaded with beta carotene.

This lovely little slaw would be elegant on the dinner table yet perfect with leftovers. It's a bit like wearing jeans with a dressy shirt and pearls.

Why not?