What’s Our Favorite Way to Eat Carrots, @foodandwine? Glad Y

Ingredients

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons thinly sliced fresh chives

1 tablespoon honey

1½ teaspoons Dijon mustard

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground pepper

5 cups loosely packed shredded green cabbage

1 large carrot, grated or shaved into ribbons (about 1 heaping cup)

Directions

Combine 2 tablespoons each lemon juice, oil and chives, 1 tablespoon honey, 1½ teaspoons mustard, 1 teaspoon garlic powder and ½ teaspoon each salt and pepper in a quart-size Mason jar. Cover tightly and shake until the dressing is smooth and emulsified, about 10 seconds.Add 4 cups cabbage to the jar; cover and shake until the cabbage has wilted slightly (to about two-thirds of its original volume).Add grated (or shaved) carrot and the remaining 1 cup cabbage; shake until well combined, about 30 seconds.

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