4 medium carrots
1/2 c. raisins
Dressing
3/4 tsp. salt
1/2 c. vinegar
1/2 c. sugar
1 c. sour cream
Directions:
Add a splash of color to a picnic plate of hot dog and baked beans with this crunchy, tart Pennsylvania Dutch slaw.
Start by peeling the carrots. Grate carrots into a medium bowl. Stir in raisins.
In a separate bowl, combine dressing ingredients: salt, vinegar, sugar, and sour cream.
Stir dressing into carrots and raisins. Let stand in the refrigerator 1-3 hours (or overnight), or eat right away.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 16th, 2010
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