Putting dinner on the table during the darker months of the year always seems to be a rushed endeavor.
In the summer months when the sun is high well into the evening, and everyone is outside playing, I can move about the kitchen freely and holler for my family to come in when I’m ready for them. But now, it’s dark so soon after the kids get home from school that they are inside (often at the kitchen table doing their homework,) when it’s time to prepare the evening meal. The older ones often have things they need to hurry off to as soon as dinner is over and the younger ones need baths and bedtime routines. Can anyone relate?
I’ve got a few hacks to get a balanced meal on the table in a jiffy, and one of them is my mom’s carrot slaw.
Ingredients:
3 large carrots, peeled and grated (about 3 cups)
1 teaspoon apple cider vinegar
1/2 cup raisins or dried cranberries (craisins)
1/2 cup mayonnaise
1 teaspoon salt
1 Tablespoon sugar
(optional) chopped walnuts, pecans, or sunflower seeds
Directions:
Peel and grate carrots,
Place in large bowl and toss with vinegar.
Add remaining ingredients and mix well.
Serve immediately or refrigerate.
