Home / Main Recipes / Recipe: Tangy Carrot Slaw — Quick and Easy Weeknight Sides

Recipe: Tangy Carrot Slaw — Quick and Easy Weeknight Sides

This carrot slaw is good and tangy, because of a wholesome quantity of Dijon mustard within the dressing, and shiny and aromatic, because of a heap of sliced scallions. It is a salad that hits all corners of your style buds. It makes a mild, flavorful lunch by itself but additionally begs to be paired with a easy roast hen for dinner. Desire a potluck aspect? This slaw may be begging to be simply that, seeing as it is one thing that best will get higher because it sits within the bowl.

Tangy Carrot Slaw: Watch the Video

The Tangiest Carrot Slaw, Due to Mustard

Slaws naturally lean towards the tangy aspect, because of substances reminiscent of apple cider vinegar or buttermilk. This one, then again, leans on a couple of beneficiant spoonfuls of Dijon mustard and pink wine vinegar to ship that kick. Dijon additionally provides somewhat of smelly warmth that sings so smartly along candy carrots. The longer the slaw sits, the easier it will get, so move forward and collect it in case you have a couple of spare moments and it’ll be able and looking forward to you when you want it.

Tangy Carrot Slaw

Serves 6 as a facet dish


1/four cup Dijon mustard


1/four cup olive oil


three tablespoons pink wine vinegar or freshly squeezed lemon juice


1 teaspoon kosher salt

Freshly flooring black pepper

2 kilos carrots, peeled and shredded (about 6 cups shredded)


1/four cup thinly sliced scallions

Position the mustard, oil, vinegar or lemon juice, salt, and a couple of beneficiant grinds of pepper in a big bowl and whisk to mix. Upload the carrots and scallions and toss smartly to calmly coat.

Duvet and refrigerate for no less than 30 mins or in a single day to permit the flavors to meld. Style and season with extra salt and pepper as wanted sooner than serving.

Recipe Notes

Garage: Leftovers can also be saved in an hermetic container within the fridge for as much as three days.

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