Tangy Carrot Slaw

Name: Tangy Carrot Slaw
Ingredients: 1/4 cup Dijon mustard; 1/4 cup olive oil; 3 tablespoons red wine vinegar or freshly squeezed lemon juice; 1 teaspoon kosher salt; Freshly ground black pepper; 2 pounds carrots, peeled and shredded (about 6 cups); 1/4 cup thinly sliced scallion

4.5

(4)

www.thekitchn.com

Your recipes

Servings: 3.5

Cost: $5.00 /serving

Author : Sheela Prakash

4th of july alcohol free dairy free

Ingredients

Remove All · Remove Spices · Remove Staples

1/4 cup Dijon mustard1/4 cup olive oil3 tablespoons red wine vinegar or freshly squeezed lemon juice1 teaspoon kosher saltFreshly ground black pepper2 pounds carrots, peeled and shredded (about 6 cups)1/4 cup thinly sliced scallion

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the mustard, oil, vinegar or lemon juice, salt, and a few generous grinds of pepper in a large bowl and whisk to combine. Add the carrots and scallions and toss well to evenly coat.

Step 2

Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with more salt and pepper as needed before serving.