© JACQUES & COMPANY 2011
Makes 8 servings
4 pounds fresh carrots, peeled
¼ cup Dijon mustard
½ cup cider vinegar
½ cup canola oil
⅛ cup sweet chili sauce, Mae Ploy brand
1 tablespoon salt
½ 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.