24 Mar Tangy Rainbow Carrot Slaw
I love this slaw for so many reasons! From the rainbow carrots to the delicious spicy dijon mustard to the hint of orange zest that rounds out the flavor, this easy to prepare side is healthy, easy to make and is a true crowd pleaser. Serve with grilled swordfish, a delicious Bonterra Organic Sauvignon Blanc and corn on the cob for a light, savory meal.
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2 lbs. Rainbow carrots, either shredded or spiralized. (These carrots came from the local farmers market and I used one of my favorite kitchen tools, the Paderno Spiralizer)
5 Tbs. Hot and spicy dijon mustard. (I use a combo of Frecon Farms Hot and Sharp German Mustard and Coarse Dijon for a unique blend)
1/4 c. Extra virgin olive oil
1/4 c. Finely chopped fresh Italian parsley
3 Tbs. minced fresh chives
3 Tbs. red wine vinegar
2 tsp. Orange zest from 1 medium organic orange, lightly packed
1 1/2 tsp. Kosher salt
Spiralize or shred all of the carrots and set aside.
Mix together all other ingredients in a large bowl.
Slowly add the carrots and mix into the mustard/herb blend with your hands.
Add all of the carrots, mix thoroughly and let sit for 30 minutes minimum for all of the flavors to blend together.