Tangy Carrot Slaw
Serves6
This carrot slaw is sweet and tangy, due to a healthy amount 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
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
Tangy Carrot Slaw
Serves 6
Nutritional Info
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
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.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.