I love carrot slaw, but struggle to find the recipe that matches my taste memory for this refreshing salad / side.

Guests I served this to said it was a keeper. It was really good, but I may still keep trying new recipes I come across. Carrots tend to be wet once shredded. As a "make ahead girl", I grated these the day before and then stored them in the refrigerator in a container lined with several layers of paper towels. That soaked up the liquid it gave off. Even if you are serving this right away, patting the shredded carrots dry with a paper towel is a good idea.

Source America's Test Kitchen. Serves 4.

3 TB frozen orange juice from concentrate, thawed  
1 TB lemon juice  
2 tsp honey  
2 TB vegetable oil  
1/2 tsp ground coriander  
Table salt  
1  pound carrots, peeled and finely shredded (about 5 cups)  
1/3  cup currants or raisins  

Using a whisk, combine orange juice concentrate, lemon juice, honey, oil, coriander and 1/4 tsp salt together in large bowl.

Add carrots and currants and toss well to combine.

Adjust seasonings with salt. Serve.

Notes and Tips...

  • Orange Juice Concentrate -  I don't use this often, so I re-freeze what I don't use in small pre-measured portions for the next time a recipe calls for this ingredient.
  • Carrots - obviously, fresher, sweeter carrots will result in the best salad / slaw. ATK points out that carrots that are shredded too thick do not absorb the dressing as well. For grating, I used the small grater on my food processor.
  • Make ahead - as mentioned above, I grate the carrots the day before and make the dressing the day before.

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