| Carrot Slaw | | | | | | | | | | | | | | | | | | | | | 2 cups shredded carrots | | | 2-1/2 tbsp vinegar | | | | | | 1/2 cup chopped green pepper | | 4 tsp sugar | | | | | | 1/4 cup chopped onion | | | 1/4 tsp celery seed | | | | | 1 small, sweet apple unpeeled, shredded | 1/4 tsp salt | | | | | | 1/4 cup plus 2 tablespoons raisins | | 1/4 tsp dry mustard | | | | | 2 tbsp vegetable oil | | | | | | | | | | | | | | | | | | | | | In a medium bowl, combine carrots, green pepper, onion, apple, and raisins. In a small saucepan, combine | | remaining ingredients. Bring to a boil over med/high heat. Pour over salad; toss thoroughly. Chill 2 to 3 | | hours before serving. | |
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