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Carrot Slaw with Lemon-Honey Dressing
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
By Karen Ansel and Charity Ferreira
Published 2012
In this sweet-and-tangy slaw, raw carrots develop flavor in a lemony dressing, and delicate Marcona almonds add a salty crunch. If you can’t find Marconas, which are imported from Spain, feel free to use regular sliced almonds instead.
Ingredients
- extra-virgin olive oil,
2 Tbsp - sherry vinegar,
2 Tbsp - fresh lemon juice,
Method
- In a large salad bowl, whisk together olive oil, vinegar, lemon juice, honey, and salt.
- Add carrots, raisins, almonds, and parsley to bowl and stir to mix and coat well. Serve right away, or cover and refrigerate for up to 1 day. Bring to room temperature before serving.
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