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Copenhagen Carrots

world.food's picture
Ingredients
  Apple cider vinegar 2 Tablespoon
  Dijon mustard 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Vegetable oil 1⁄4 Cup (4 tbs)
  Flat leaf parsley 2 Tablespoon, chopped
  Ginger 1 Tablespoon, peeled, minced
  Carrots 4 Cup (64 tbs), coarsely grated
Directions

MAKING
1. In a medium-size bowl, mix together vinegar, mustard, sugar, salt, and pepper.
2. Gradually drizzle the oil with constant stirring and continue to mix until the mixture is slightly thick.
3. Add parsley and ginger; mix well.
4. Add the grated carrots.
5. Toss to coat dressing.
6. Cover the bowl.
7. Refrigerate.

SERVING
8. Serve chill.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Carrot
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Servings: 
4

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