"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tangy Carrot Slaw Recipe

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This recipe for Tangy Carrot Slaw, by , is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kitchn

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6 side dishes

 

 

 

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