Serenbe Style and Soul

with Marie Nygren



June 2015



Carrot Slaw

Written by , 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.

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