Carrot Slaw

Total Time:
12 min
12 min

4 servings

  • 2 pounds 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 teaspoons curry powder
  • 1 teaspoon minced garlic
  • Pinch celery seed and/or caraway seed, optional

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

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

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4.7 26
Love Alton, but a quick note- you can make a much healthier version of this slaw substituting yoghurt for the mayo and honey for the sugar. I toss in a few walnuts. Change out the curry for cinnamon, and it's a different choice for breakfast. item not reviewed by moderator and published
REALLY delicious, followed exactly, except I threw in a couple of parsnips for more contrasting color. item not reviewed by moderator and published
We all LOVED the Carrot Slaw. We ran the carrots through the food processor, so they were more disk shapped. Therefore, the carrots stayed more crunchy, and added some extra texture that the long carrots would not have added. Sweet, spicy, crunchy, chewy... awesome. item not reviewed by moderator and published
This is absolutely perfect. I LOVE this recipe. I faithfully followed it the first time and then tried a few variations, but keep coming back to the original. I have stopped adding the raisins, though, as I'm not overly fond of them, but it is wonderful with or without.....! item not reviewed by moderator and published
Alton Brown made me look like a star! I went to a BBQ this weekend, I made the slaw this recipe, sans garlic, sans the seeds. Used only 1 teaspoon of curry powder; everyone's raving about it, even the kids. Thank you Alton: item not reviewed by moderator and published
OKay, So I didn't have most of the ingredients. What I did have was a bag a shredded carrots from the store. I can't imagine pain stakingly shredding carrots by hand. Also I had no pineapple. Oh yeah, I also hate raisins. So I added julienne ZUCCHINI and diced dried APRICOTS. Also I added a heavy splash of POMEGRANATE VINEGAR and a bit of coriander. I found the whole thing a bit sweet. I plan to use less sugar next time and possibly a bit more vinegar. item not reviewed by moderator and published
I know AB likes to make carrot ribbons to control the liquid but I just use the food prosessor to grate the carrots. It's much faster and I dont get an excess of liquid from it. I love the garlic and curry in this. item not reviewed by moderator and published
This is a great Carrot Slaw, not soggy with mayonnaise like some recipes. I made it easy for myself by using my Presto Salad Shooter grater attachment to grate the carrots. My husband isn't a big curry fan so I only used 1 tsp. curry powder, otherwise I followed the recipe. I added the optional pinch of celery seed. He said he likes this almost as much as my Cole Slaw recipe. I will definately be making this again. One more comment, I think it serves more than 4, more like 6 to 8 servings. item not reviewed by moderator and published
If I have to bring a dish to pass, this is my stand-by. I love it. The raw garlic and curry powder add a bit of heat, while the raisins and pineapple tone it down with some sweet. The only downside is peeling all those carrots into oblivion. I have discovered a trick that made it go faster during my many peeling sessions, though. It also allows you to squeeze a bit more carrot pasta out of each carrot. First, WEAR LATEX GLOVES or your hands will be orange by the end, and it'll take some serious scrubbing to get it out. Next, hold a straight peeler (where the blade is parallel to the handle) cutting side UP. Then, take a washed carrot and hold it in your left hand by the fat end. Then, starting with the peeler under the carrot at the base, press gently on the top of the carrot with your right thumb. Then, pull the carrot along the peeler (as oppose to the classic peeling motion where the peeler moves). You can control the thickness of the noodles with the amount of pressure you put on the carrot with your thumb. This technique works wonders, because you aren't in danger of accidentally peeling your hand, and you aren't relying on the rigidity of the carrot to push back against the peeler. So, toward the end when you're left with a skinny little floppy carrot, you can still peel more! Just a little trick I thought I'd share. :D item not reviewed by moderator and published
The taste is DELICIOUS. The curry powder goes wonderfully with the carrots. For some reason, Alton chose to eat carrots daily in his weightloss program, so this is a great way to get those yummy and nutritious carrots! I feel like I have bad breath after eating though! Perhaps once I see the see the show I'll find out how to make it easier, but I am finding it extremely difficult to cut up that many carrots using the vegetable peeler. I can only do about four carrots at a time until I have to stop because of my hand cramping up from trying to hang on to the carrot while it gets smaller and smaller. Then I can't use a lot of the carrot once it gets to small to "peel". Fortunately, my dog likes carrots, so I gave the leftovers to him. I do love the shape of the "carrot noodles", but I don't know how I am ever going to get a whole 2 lbs done. I have the rest of the ingredients together, and am adding some "sauce" to the carrots as I get them done. Then I eat that, and work on more carrots. I may try freezing the rest of the ingredients, mixed together, for the next time. item not reviewed by moderator and published

Not what you're looking for? Try:

Broccoli Stem and Carrot Slaw

Recipe courtesy of Anne Burrell