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Recipe courtesy of The Neelys

Neelys' Carrot Slaw

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    323
    Total Fat
    25
    Saturated Fat
    3
    Carbohydrates
    26
    Dietary Fiber
    6
    Sugar
    17
    Protein
    4
    Cholesterol
    0
    Sodium
    424
  • Total: 10 min
  • Prep: 10 min
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Ingredients

Vinaigrette:

6 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon lemon juice

Kosher salt and freshly ground black pepper

Slaw:

4 cups shredded carrots

1 tablespoon celery seeds

1/4 cup chopped fennel fronds

1/4 cup currants

1/4 cup slivered almonds

Directions

WATCH
Watch how to make this recipe.
  1. Add all ingredients to a small bowl and combine well.

For the slaw:

  1. In a medium bowl, mix together all the slaw ingredients. Add the vinaigrette and toss until well combined. Cover and refrigerate until ready to serve.
  2. Add all ingredients to a small bowl and combine well.
Show: Down Home with the Neelys
Episode: Neely All the Time

Categories:

Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch No-Cook Recipes Carrot Recipes Nut Recipes Fruit Lemon Celery

More from:

Cookout Sides & Salads

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6 Reviews
Add Your Review

C P.

This was a big disappointment, especially after reading such positive reviews. The amount of Dijon in the dressing was too overpowering and the amount of oil was excessive; the total amount of the finished dressing was also too much for the salad--only used about a third of it. What I ended up with pretty much tasted like carrots with an ordinary honey-dijon mustard. After doctoring it up by adding more lemon, some grated apple and extra of the almonds and cranberries it was okay, but I won't be making it again. What a waste of good olive oil.

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