Carrot Salad

JACQUES & COMPANY 2011

Mediterranean Salad • Caesar Salad Dressing • Jasmine Rice Salad • Blue Cheese Dressing • Nicoline's Asian Slaw Salad • Summer Potato Salad • Carrot Salad

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Makes 8 servings

4 pounds fresh carrots, peeled

cup Dijon mustard

cup cider vinegar

cup canola oil

⅛ cup sweet chili sauce, Mae Ploy brand

1 tablespoon salt

teaspoon black pepper, ground

Shred the carrots in a large mixing bowl with the shredding disk of a food processor.

Place the rest of the ingredients into a glass jar with a tight fitting lid and shake until all the ingredients are well blended.

Pour the dressing over the shredded carrots and toss until well blended.

Note: Let the salad marinate for at least 2 hours (or overnight) for best flavor.

 

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