- 1/2 cup mayonnaise
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/2 pounds carrots, shredded
- 1 cup raisins
- 1/4 cup canned pineapple chunks, drained
- 1 teaspoon crushed red pepper, optional
- 2 tablespoons chopped chives
Cover the slaw with plastic wrap and refrigerate for at least 30 minutes before serving, allowing flavors to meld.
Recipe courtesy of Aaron McCargo, Jr.