Tangy Carrot Slaw
×Category: Sides Ingredients | Type: Salads | Servings: 6 | By: The Mikey
Protein 1g • Carbs 10g (Fiber 3g) • Fat 12g • 150 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
A recipe for easy carrot slaw tossed with a tangy Dijon mustard dressing.
Ingredients
- Dijon Mustard: 1/4 Cup
- Olive Oil: 1/4 Cup
- Red Wine Vinegar Or Freshly Squeezed Lemon Juice (Fresh, squeezed): 3 TBSP
- Kosher Salt: 1 TSP
- Freshly Ground Black Pepper (Fresh, Ground)
- Carrots (Shredded, Peeled, and about 6 cups about 6 cups): 2 Lbs.
- Scallion (Sliced): 1/4 Cup
Instructions
- 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.
- 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.
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