June 20th, 2016
One of the things I love about kids is that they sometimes say the funniest things without meaning to be funny at all. When my son was in third grade, his teacher decided he should take the AAA Test to see if he qualified for the Accelerated Academic Achievement program. On the day the test was given, we had the following conversation when I picked him up after school:
How did your test go?
Well, I guess it was fine, but there was one question that I just didn’t get.
What was that?
It said, “An apple is to a banana like a carrot is to _______.” I just didn’t get that!
Well, was there another vegetable that you could have chosen?
I don’t know. . . . . . . but I picked the bunny!!!
And in spite of his answer to that question, he still passed the test!
Whenever I think of coleslaw, I automatically think of the kind that is served with Kentucky Fried Chicken. We used to get it a lot when I was a kid, and I still like their coleslaw very much. But I also like it when I find a new way to serve up a classic dish, and this carrot slaw is a perfect example. If you have a food processor, you can use it to grate the carrots, but it really doesn’t take long to grate them by hand, and that’s what I did.
I love the unusual combination of ingredients: carrots, raisins, peanuts, bacon, green onions, and a good-tasting dressing.
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 6
3 cups shredded carrots
1/2 cup raisins
2 green onions, thinly sliced
6 slices bacon, cooked until crisp, crumbled
1/2 cup roasted peanuts
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon curry powder
In a bowl toss together the carrots, raisins, green onions, bacon, and peanuts. Combine the dressing ingredients and mix well. Add the dressing to the slaw, tossing to thoroughly coat. Serve immediately.