Carrot Slaw Recipe #82798
Fast, easy side dish
by andypandy
10 min | 10 min prep
3 1/2 cup servings
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon white vinegar or unseasoned rice vinegar
- 1/2 tablespoon liquid honey
- 1 teaspoon Dijon mustard
- salt and pepper
- 3 tablespoons olive oil or canola oil
- 2 cups shredded carrots
- Combine all the dressing ingredients, and toss over 2 cups peeled shredded carrots, just before serving.
- Note-- sometimes I make my carrots in long strips with a potato peeler, (looks like linguini) and also add equal amount of a zucchini cut the same way-- for a two veggie slaw.
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5 stars