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Ingredients
  • ¼ cup Dijon mustard
  • ¼ 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)
  • ¼ cup thinly sliced scallion
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