Carrot Slaw
Written by Marie, Posted in Recipes
- Serves 4
- 12 carrots, grated
- 1 cup parsley sprigs, chopped
- 1 cup scallions, chopped
- 1 ¼ cups extra virgin oil
- 6 tablespoons red wine vinegar
- 2 teaspoons kosher slat
- 1 tablespoon pommery mustard
- 4 garlic cloves, minced
Place parsley, carrots and scallions in a large bowl. In a separate bowl, whisk together oil, vinegar, salt, mustard and garlic. Toss vinaigrette with carrots, scallions and parsley. Add more salt to taste. Serve at room temperature.