Carrot Slaw

Name: Carrot Slaw
Yield: 3 to 4 servings as a side
Ingredients: 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 teaspoons orange zest (from 1 medium orange), lightly packed; 1 1/2 teaspoons kosher salt

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Rate

3 to 4 servings as a side Easy

Total: 25 mins Active: 10 mins

13 Ratings

Ingredients (8)

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 teaspoons orange zest (from 1 medium orange), lightly packed
1 1/2 teaspoons kosher salt

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Nutritional Information

Calories305
Fat19.62g
Saturated fat2.66g
Trans fat0.0g
Carbs31.25g
Fiber9.85g
Sugar14.66g
Protein4.02g
Cholesterol
Sodium859.56mg
Nutritional Analysis per serving (3 servings) Powered by

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On a recent trip to France, my sister became addicted to the mustardy carrot slaw that is sold prepackaged in most grocery stores. While good, the store-bought slaw can be soupy and overly acidic. Instead, this version has a nice note of vinegar that doesn’t overtake the dish, and a little orange zest rounds things out. Also, this slaw travels well, so it’s great to take to picnics or potlucks.

Try serving it as a light side next to chicken, smoked ribs, or Sloppy Joes.

by Aida Mollenkamp

Instructions

1Fit a food processor with the grating blade. With the processor running, feed carrots down the tube to grate them. (Use the hopper to push carrots through.) Alternatively, grate carrots on large holes of a box grater. (You should have about 6 cups.)
2Whisk together remaining ingredients in a nonreactive mixing bowl until evenly blended. Add carrots, and, using clean hands, toss together until they are well coated. Season well with freshly ground black pepper.
3Let marinate at least 15 minutes and serve.

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