Carrot Slaw

Patrick and Gina Neely 

Vinaigrette:

• 6 tablespoons olive oil 
• 1 tablespoon Dijon mustard 
• 1 tablespoon honey 
• 1 tablespoon rice vinegar 
• 1 tablespoon lemon juice 
• Kosher salt and freshly ground black pepper 

 Slaw:

• 4 cups shredded carrots 
• 1 tablespoon celery seeds 
• 1/4 cup chopped fennel fronds ( no fennel? try dill weed use only 2TBL fresh or 1 TBL dried) 
• 1/4 cup currants (or raisins or craisins) 
• optional 1/4 cup slivered almonds (or chopped pecans) 

Blend until well combined. Cover and refrigerate until ready to serve.