Carrot Slaw

**Carrot Slaw** is the twentieth recipe featured in Cinnamon Roll Murder

Preheat oven to 325 degrees F., rack in the middle position.

## **The Carrot Slaw Topping:**

* 1/2 cup chopped pecans
* 1 egg white
* 1/4 cup white ***(granulated)*** sugar
* 1/4 cup melted butter ***(1/2 stick, 2 ounces, 1/8 pound)***

**Hannah's 1st Note: You'll start the Carrot Slaw Topping first. It takes the most time, from 30 to 35 minutes, but 25 minutes of that is baking time. Once your pecan pieces are in the oven, you can start in on the slaw. *However*, if you know you'll be pressed for time, you can always buy candied pecans and chop them up to use for the topping.**

## **Directions**

* Spray a pie tin or an 80-inch square pan with Pam or another nonstick cooking spray. Sprinkle in the chopped pecans. Toast them at 325 degrees F. for 5 minutes.
* While the pecans are toasting, beat the egg white with a whisk or a hand mixer until it's stiff but not dry. Fold in the sugar and then fold in the toasted pecan pieces when they come out of the oven.
* Pour the melted butter in the bottom of your pan. Fold the pecan mixture into the melted butter with a wooden spoon or spatula.
* Bake at 325 degrees F., uncovered, for 10 minutes. Stir.
* Bake another 10 minutes. Stir.
* Bake an additional 10 minutes. Stir.
* Remove the pan from the oven and spread the contents out on wax paper.

**Hannah's 2nd Note: Careful! This is very hot!**

* Let the pecan pieces cool for at least two minutes, and then separate them into small chunks with a wooden spoon or a wooden spatula. Leave them on the counter to cool completely. Your yummy topping is finished.

## **The Slaw:**

* 2 cups frozen petite peas ***(I used Green Giant Baby Sweet Peas)***
* 3 cups peeled and shredded carrots
* 1/4 cup finely chopped green onion ***(You can use up to 2 inches of the stem.)***
* 1/8 cup fresh parsley, finely chopped ***(optional)***
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper ***(Of course freshly ground is best.)***

**Hannah's 3rd Note: If you want to save time, buy the baby carrots that are already peeled and shred them in your food processor with the shredding blade. It's faster than doing it all by hand.**

* Cook the frozen peas according to the package directions, BUT give them a minute or two less than it suggest on the package. Overcooked peas are not good in this slaw. Once the peas have been cooked, drain them quickly and place them in ice water to cool down.
* Measure out 3 cups of shredded carrots, and place them in a large mixing bowl.
* Sprinkle in the finely chopped green onions and the finely chopped parsley (is you decided to use it.)
* Add the nutmeg, salt and the pepper and mix it all up.

**Hannah's 4th Note: No, we didn't forget the peas that are chilling out in that bowl of ice water. We're just not quite ready for them yet.**

## The Dressing:

* 1/4 cup white ***(granulated)*** sugar
* 1/2 cup mayonnaise ***(I use Hellman's - it's call Best Food west of the Rockies - you can use any brand you like, but don't use salad dressing!)***
* 1 Tablespoon cider vinegar ***(I used champagne vinegar once, and it was great! Just plain vinegar will also work.)***

* Take out a smaller bowl or a quart measuring cup to hold your Carrot Slaw dressing.
* Combine the sugar, mayonnaise, and vinegar. Mix it with a rubber spatula or whisk it until it's smooth.

**Hannah's 5 Note: That's it! You just made the dressing. How simple is that?**

* Pour the dressing you just made over the salad in the large bowl. Toss it with your fingers, or stir it with a spoon or spatula until it's coated with the dressing.
* At last! The peas! Drain the peas in a strainer or colander and gently pat them dry with paper towels.
* Add the peas to the top of your bowl. DON'T mix them in yet. Since the peas are the most fragile ingredient, you won't mix them in until you're ready to serve the Carrot Slaw.
* Cover the bowl with plastic wrap and refrigerate it until it's time to serve your salad.

**Hannah's 6th Note: It's just fine to make this in the morning and leave it in the refrigerator all day until dinnertime. You may have to use a slotted spoon to remove it to the salad bowl so that it isn't too wet, but that's simple to do.**

* When you're ready to serve, give the Carrot Slaw a final toss to mix in those fragile peas. ***(They're a little extra work, but they make the salad juicy and give a little burst of flavor when you bite them.)***

* Transfer the Carrot Slaw to a pretty salad bowl, and sprinkle the candied pecan pieces over the top.

**Hannah's 7th Note: If you family and guests like the candied pecans pieces on top, you may want to make double the amount next time you make them and keep half in freezer bag so they're all ready to go.**

Yield:  This salad will serve at least 4 people as a side dish unless Lonnie's included in your dinner party. He just loves Michelle's Carrot Slaw and I don't think he's just saying that because he loves Michelle.