Living with my husband has taught me that not everybody looks forward to going to work. It seems as if I am unusual in this regard. And probably in other ways, too, but that is another story. Anyhoo… One of my absolutely favorite new classes to teach is my Mommy (or Daddy…or nanny) & Me preschool class at one of our local recreation centers. Each week we meet for 45 minutes to cook and Eat The Alphabet.
My whole family gets involved in the planning for these classes. We sit around the dinner table and discuss the “letter of the week” and all of the foods that I could prepare with my students. We usually end up rolling with laughter as someone suggests that I make Cold Coffee for the adults while making Creamed Coconut, Corn, Cabbage and Chocolate Chowder with the children.
My students were lucky this week. I spared them the ideas of my silly family, and instead opted to prepare Crunchy Carrot Coleslaw, instead. Thank Goodness. 
Carrot Raisin Coleslaw
1 lb carrots, shredded
1 cup raisins
2 Tbs poppy seeds
1 lemon, juiced
2 oranges, juiced
3 Tbs. brown sugar
Salt, to taste
- Grate carrots with a rotary grater, to protect little fingers and knuckles. Or you could use the shredding blade of a cuisinart. Kids love to push the button!
- Juice the lemon and orange into the shredded carrots. Kids can squeeze the fruit or they can use a reamer, which is fun.
- Add the remaining ingredients and stir to coat. If your child has clean hands, they can dig in and stir with their hands.
- As the salad sits, the raisins will plump a bit and the carrots will absorb more of the citrus flavor.
Servings: 4
What would you have made for “C” week?
