Robyn's Nest Slaw
  • Email Email
  • Print Print

Robyn's Nest Slaw

Submitted by: Robyn Louisell

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 4

my love of shredded carrots and mustard seed along with some garlic


    1 white wine vinegar

    1 dsh. sea salt

    1/2 tsp. peppercorns, black, organic

    1 lrg. garlic

    2 c. carrot

    2 tsp. mustard seed


I take the package of baby carrots and shred them in a salad shooter or food processor into shreds. I put the shreds into a pint sized sealable jar. I add the whole mustard seed, black peppercorns, sea salt and garlic clove. Then I pour the white wine vinegar over and fill to top of jar. Then I seal the jar and let it marinate the flavors overnite in the fridge, the next day it is ready for either a side or snacking on the lunch hour or dinner hour. This is also something I have made as a relish item for a holiday relish tray. I do not know for sure if it is Isabel approved or not, so if not then I hope to get feed back on how to make it Isabel approved....enjoy