Basics

Tonight we are preparing a real feast for friends, so lunch was simple: red lentil soup and carrot and raisin slaw.

The soup was Madhur Jaffrey's invention, but carrot slaws have become my winter lunch staple, and the recipe is all mine:

Carrot and raisin slaw

Ingredients:

• 1 large carrot, grated
• 2 shallots, diced, or 1/4 of a sweet onion, also diced
• 1/4 c. yellow raisin
• 1/4 - 1/2 c. pecans or pumpkin seeds
• salt to taste
• freshly ground black pepper to taste
• 1 T. honey
• 2 T. mayonnaise
• 1 T. white wine vinegar (or other light-colored vinegar)
  
• 1/4 c. olive oil
  

Mix the first six ingredients in a serving bowl. For the dressing, combine the honey, mayonnaise, vinegar, and oil and mix until smooth. Dress the salad 10 to 30 minutes before serving.