This gorgeous, somewhat outside-the-box carrot cake slaw is inspired by the carrot salad that’s served at one of my Grandma Mala’s favorite restaurants. A trip to visit her isn’t complete unless I’ve had my carrot salad and Grandma has had her lamb chops! This slaw takes the most iconic flavors from carrot cake, and transforms them into a sweet yet savory, perfectly balanced salad that’s fit for even the pickiest of eaters. The most important step, in my humble opinion, is to toast the pecans- the process imparts an unmatched, toasty depth of flavor to the nuts that in turn transforms the slaw from one that’s tasty to one that knocks it out of the park!
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Preheat the oven to 350°F. Arrange the pecans on a dry baking sheet, and “toast” or bake in the oven for 5-7 minutes. Remove from the oven and let cool while you put together the other ingredients.
Before toasting
After toasting
In a large mixing bowl, combine the carrots, green apples, and raisins.
Once the nuts have cooled, ground the pecans in a food processor or mortar and pestle. Add to the mixing bowl, reserving a pinch or two for garnish.
Stir everything together until well combined.
Add the mayonnaise and cream, and stir well to combine. Add the cinnamon, nutmeg, salt, and pepper, and stir well. Taste to make sure that the seasoning is balanced- if not, adjust accordingly (if you added too much salt, add more of the mayonnaise, or a pinch of sugar)
Transfer to a serving bowl or plate. Grate an extra little dusting of nutmeg over the top of the slaw, and garnish with the remaining crushed nuts. Sprinkle chive blossoms or chives (optional) over the top, and serve.
Carrot Cake Slaw
Ingredients
- 1 lb carrots, scrubed and grated
- ½ cup raisins, chopped
- 2 green apples, peeled, cored, and julienned
- ¾ cup pecans (can substitute with walnuts)
- ½ tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- ¼ cup cream (can substitute with half and half or milk, but it won't be quite as creamy)
- ½ cup mayonaise
- 1 pinch kosher salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- chive blossoms (optional; can substitute with chopped chives)
Instructions
- Preheat the oven to 350°F. Arrange the pecans on a DRY baking sheet, and "toast" or bake in the oven for 5-7 minutes. Remove from the oven and let cool while you put together the other ingredients.
- In a large mixing bowl, combine the carrots, green apples, and raisins.
- Once the nuts have cooled, ground the pecans in a food processor or mortar and pestle. Add to the mixing bowl, reserving a pinch or two for garnish.
- Stir everything together until well combined.
- Add the mayonnaise and cream, and stir well to combine. Add the cinnamon, nutmeg, salt, and pepper, and taste to make sure that the seasoning is balanced- if not, adjust accordingly (if you added too much salt, add more of the mayonnaise, or a pinch of sugar)
- Transfer to a serving bowl or plate. Grate an extra little dusting of nutmeg over the top of the slaw, and garnish with the remaining crushed nuts. Sprinkle chive blossoms or chives (optional) over the top, and serve.