4 c. coarsely grated carrots
1 c. chopped celery
1/2 c. dark raisins
1/3 c. mayonnaise
1/4 c. vegetable oil
1/2 small onion, diced
2 Tbsp. sugar
2 Tbsp. white vinegar
1 tsp. lemon juice
1/4 tsp. celery seed
1/4 tsp. salt
1/4 tsp. dry mustard
Toss carrots, celery and raisins in a large bowl. Puree remaining
ingredients in a blender or food processor to make about 1 cup of
dressing. Toss half of the dressing with the vegetables.
Refrigerate remaining dressing and use another time. It keeps at
least a week. Makes 4 cups of slaw.
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