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Carrot Slaw Recipe
- 2 pounds carrots, peeled and ends trimmed
- 5 tablespoons country-style Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/4 cup finely chopped fresh Italian parsley
- 3 tablespoons minced fresh chives
- 3 tablespoons red wine vinegar
- 2 lightly packed teaspoons orange zest (from 1 medium orange)
- 1 1/2 teaspoons kosher salt
Directions:View on Chow
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