Recipe courtesy Food Network Magazine
Success
This recipe was saved to your Folder_Name folder.
Please sign in to save this recipe to your Recipe Box!!
Soak a thinly sliced red onion in water for 15 minutes; drain. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers. Whisk in 1/3 cup olive oil, and salt and pepper to taste. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.
Photograph by Antonis Achilleos
Fresh and Crispy Slaw
By: Sandra Lee
Asian Red Cabbage Slaw with Peanuts
By: Food Network Kitchens
Warm Savoy Cabbage Slaw
By: Anne Burrell
Broccoli Stem and Carrot Slaw
By: Anne BurrellView All 22 Appetizer Collections
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
What's Hot
9156 views
03:29
2920 views
00:05:25
Photo: Carrot-Mustard Slaw Recipe
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By suedugan59_12304256
DOVER, 78
on November 10, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love slaw on a sandwich, Food network mag. showed this with leftover Thanksgiving sandwich, I'm sure it is good that way, I used it with tuna salad and it was great.
Read all 1 reviews