Prep Time: 10 minutes
Cook Time: 1 hours minutes
Total Time: 1 hour and 10 minutes
Yields: 2 servings
3 cups shredded carrots (approximately 1 pound)
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
3 tablespoons of extra virgin olive oil
2 teaspoons honey
Heaping 1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 finely sliced green onions
Add shredded carrots to a large bowl and set aside. You can use pre-shredded carrots or shred whole carrots with a cheese grater or food processor.
To make the dressing add Dijon mustard, olive oil, honey, salt, black pepper, chopped parsley, chopped green onions, and lemon juice to a small bowl. Stir well.
Pour the dressing over the shredded carrots and mix until carrots are evenly coated in the dressing.
Cover the bowl with wrap and let it sit in the refrigerator for 1 hour.
Remove from the refrigerator, serve cold, and enjoy!