Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Snow Pea and Avocado Slaw

Recipe courtesy of Food Network Kitchen

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Carrot Slaw

Recipe courtesy of Alton Brown

Carrot Slaw

Recipe courtesy of Aaron McCargo Jr.

Carrot and Pistachio Slaw

Recipe courtesy of Food Network Kitchen

Carrot-Chile Slaw

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.