This carrot slaw is sweet and tangy, due to a slew of Dijon mustard in the dressing, and bright and fragrant, thanks to a heap of sliced scallions. It's a salad that hits all corners of your taste buds. It makes a light, flavorful lunch on its own but also begs to be paired with a simple roast chicken for dinner. Need a potluck side? This slaw is also begging to be just that, seeing as it's something that only gets better as it sits in the bowl.
The Tangiest Carrot Slaw, Thanks to Mustard
Slaws naturally lean toward the tangy side, due to ingredients such as apple cider vinegar or buttermilk. This one, however, leans on a few generous spoonfuls of Dijon mustard and red wine vinegar to deliver that kick. Dijon also adds a bit of pungent heat that sings so well alongside sweet carrots. The longer the slaw sits, the better it gets, so go ahead and assemble it when you have a few spare moments and it will be ready and waiting for you when you need it.
Tangy Carrot Slaw
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
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.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.