You can still find fresh carrots at farmers’ markets through September and even into October. Those beautiful bunches are ideal in recipes.
Ingredients
SERVINGS: 4-6 AS A SIDE Serving(s)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon mayonnaise
- 1 tablespoon white wine vinegar
- Salt, to taste
For the slaw
- 1½ pounds carrots, shredded or cut into matchsticks
- ¼ cup minced chives
- 1⁄3 cup toasted pumpkin seeds
- Salt, to taste
Preparation
To make the dressing: In a small bowl, combine the olive oil, pomegranate molasses, mayonnaise, white wine vinegar, and salt. Whisk well.
To make the slaw: Combine the carrots, chives, and pumpkin seeds in a large mixing bowl. Toss to combine with the dressing.
