Tangy Carrot Slaw

A tangy sweet coleslaw which has a bit of a kick thanks to the Dijon mustard; and the longer this coleslaw sits the better it gets. A lovely summertime side or an added zing on burgers and in sandwiches. With just a few simple ingredients you can quickly assemble this fabulous bright tasty slaw in minutes. - JD

Tangy Carrot Slaw 

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1/4 cup Dijon mustard

1/4 cup olive oil

3 tablespoons red wine vinegar or apple cider vinegar

1 teaspoon Kosher salt

freshly ground black pepper

2 pounds (about 6 cups) carrots, peeled and grated

1/2 cup chopped scallions (green onions)

2 teaspoons nigella seeds

In a large bowl, place the mustard, olive oil, red wine vinegar, salt and pepper. Whisk to combine. Add the carrots and scallions and toss well to evenly coat. Cover and place in the refrigerator for about 30 minutes or overnight, if you are not in a hurry, as you want to the flavours to meld together nicely. Before serving, taste and season with a bit more salt and pepper, if needed and sprinkle with nigella seeds.