Carrot Slaw | #SundaySupper

Every so often I like to mix things up a bit and serve an a-typical slaw at barbecues and other outdoor get-togethers. This carrot slaw certainly fits the bill!

Carrot Slaw from The Foodie Army Wife

Football Season has arrived,and with football season, comes tailgating! Whether it is the traditional tailgating in the parking lot at the game, or in your back yard on game day, This week the Sunday Supper crew has teamed up to share recipes to yummy-up your tailgating festivities!

To begin, in a small bowl, combine 2 tablespoons each of whole grain Dijon mustard and honey.


Add in 1/4 cup of apple sider vinegar


Whisk these together.


Slowly drizzle 1/2 cup of extra virgin olive oil while whisking briskly.


Add in a pinch or 2 of salt & pepper.


Set that side for a moment and then peel I trim 8-10 carrots.


Shred the carrots, either by hand or in a food processor.


Place the shredded carrots in a large bowl and pour in the dressing.


Add in a half cup of raisins, and stir it all to combine. Allow this to chill in your fridge for a couple ours or over night, and serve.



Carrot Slaw from The Foodie Army Wife

Carrot Slaw
  • 8-10 carrots, trimmed, peeled and shredded
  • 2 Tb grainy Dijon Mustard
  • 2 Tb Honey
  • ¼ cup Apple Cider Vinegar
  • ½ cup Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • ½ cup Raisins
  1. In a small bowl, whisk together mustard, honey and vinegar. Slowly drizzle the olive oil into the mixture while whisking. Add some salt & pepper, to taste.
  2. In a mixing bowl, place carrots and raisins. Pour dressing over them both, and stir to coat.
  3. Enjoy!

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  1. theninjabaker says

    Mustard honey atop carrots whether raw or cooked is definitely a winning touchdown combo, Conni! P.s. I so admire your meticulous camera work and perfect pictures.

  2. foxeslovelemons says

    I absolutely love all of the flavors in this salad, but I also LOVE those measuring cups! So charming! Are they vintage?

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