Carrot and Raisin Slaw
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Appears in Cook's Country June/July 2005
This version is sure to become a new favorite at barbecues and picnics.
WHY THIS RECIPE WORKS
Shredded carrots make a better slaw because they absorb dressing more readily than julienned carrots. We used a box grater or the shredding disk of a food processor to shred the carrots into fine pieces.
