Hop into the Wayback Machine with me, because this is an updated version of the carrot slaw I learned to make while working in the kitchens at the Dairy Center restaurant (Enosburg, Vermont) as a dishwasher/salad station girl over thirty years ago.
Carrot Slaw
5 pounds of carrots, julienned
2 cups of craisins, raisins, and dehydrated strawberries (found in the natural foods section of our local Hannaford)
Combine and set aside.
Mix together the following as a dressing:
1 1/2 cups mayonnaise
3 Tb. white sugar
1/8 tsp. curry powder
Mix the dressing with the dry ingredients. If it doesn't seem creamy enough, add more mayonnaise. Not sweet enough? Adjust the sugar. This easy side can be made up ahead of time and keeps for a few days in the refrigerator. Serves 20