Carrot Slaw with Tangy Mustard BBQ Spice Dressing
- 4 cups shredded carrots
- 1 cup shredded zucchini
- 1/4 thinly sliced green onion
- 2 Tbs. Dijon mustard
- 2 Tbs. olive oil
- 1 Tbs. lemon juice
- 1 Tbs. brown sugar
- 1 tsp. BBQ spice
- Salt and pepper to taste
- In a large bowl, toss together carrot, zucchini and green onion. Whisk together mustard, olive oil, vinegar or lemon juice, brown sugar, BBQ spice. Taste and season with salt and pepper as desired.
- Drizzle dressing over carrot mixture and toss to coat evenly. Garnish with chopped green onion. Can be made and chilled several hours before serving.
Sodium: 175mgCalcium: 68mgVitamin C: 15mgVitamin A: 21491IUSugar: 10gFiber: 4gPotassium: 520mgCalories: 140kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 8gProtein: 2gCarbohydrates: 18gIron: 1mg
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