Recipe: Curried Apple-Carrot Slaw (using cream cheese) (1982)

CURRIED APPLE-CARROT SLAW

2 cups shredded carrots*
1 1/2 cups cubed, unpared apples
2/3 cup finely chopped walnuts
1/2 cup chopped celery
1/2 cup dark raisins
FOR THE DRESSING:
1 (3 ounce) package cream cheese, softened
1/4 cup sour cream
1 tablespoon curry powder
2 teaspoons Dijon-style mustard
1 teaspoon lime juice
FOR SERVING:
Lettuce leaves
Carrot or apple slices

Combine shredded carrots, apples, walnuts, celery, and raisins in medium bowl.

Beat cream cheese in small bowl until fluffy; beat in sour cream, curry powder, mustard, and lime juice.

Stir dressing into carrot mixture; refrigerate, covered, several hours for flavors to blend.

TO SERVE:
Spoon salad into lettuce-lined bowl; garnish with carrot slices.

*If desired, 2 cups shredded cabbage (or combination of cabbage and carrots) can be substituted for the carrots.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: The Spicy Cookbook (free with the purchase of Listerine), 1982