Sweet Pickled Beet and Carrot Slaw with Honey Mustard Vinaigrette
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Honey Mustard Vinegarette:
2 tbsp. extra virgin olive oil or avocado oil
3 tbsp. Dijon or coarse/grainy mustard
2 ½ tbsp. lemon juice or apple cider vinegar
1 ½ tbsp. honey
1 garlic clove, grated or finely minced
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
For the Slaw:
2 cups shredded carrots
2 ½ cups shredded slaw mix
½ cup chopped pecans or walnuts
1/3 cup minced fresh parsley
1 24 oz. jar Paisley Farm Sweet Pickled Beets, drained and cut into small chinks
Instructions
- In a small mixing bowl, add the olive oil, mustard, lemon juice or apple cider vinegar, honey, garlic, salt, and pepper. Whisk vigorously until everything is well combined. Set aside.
- In a medium to large mixing bowl, add the shredded carrots, slaw mix, chopped nuts, parsley, and sweet pickled beets. Pour the vinegarette over the slaw. Gently mix until everything is coated in the vinegarette. You can serve this immediately or place covered in the refrigerator until ready to eat.
- This is excellent served alongside grilled chicken. Enjoy!