Tangy Carrot Slaw
1/4 cup Dijon mustard
1/4 cup olive oil
3 tablespoons red wine vinegar or freshly squeezed lemon juice
1 teaspoon kosher salt
Freshly ground black pepper
2 pounds carrots, peeled and shredded (about 6 cups)
1/4 cup thinly sliced scallion
Place the mustard, oil, vinegar or lemon juice, salt, and a few generous grinds of pepper in a large bowl and whisk to combine. Add the carrots and scallions and toss well to evenly coat.
Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with more salt and pepper as needed before serving.