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Tangy Carrot Slaw
Ingredients
  • ¼ cup Dijon mustard
  • ¼ cup olive oil
  • 3 Tbsp red wine vinegar or freshly squeezed lemon juice
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • 2 pounds carrots, peeled and shredded (about 6 cups)
  • ¼ cup thinly sliced scallion
Note: Ingredients may have been altered from the original.
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