This carrot salad is a standard appetizer and snack in France. As it's made with a tangy vinaigrette, it's comparable to an American coleslaw.
INGREDIENTS (for 5 servings):
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt and pepper to taste
- 10 carrots, peeled and shredded
In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.