SERVES 6 TO 8 AS A SIDE DISH / PREP TIME: 10 MINUTES / TOTAL TIME: 15 MINUTES
| Dijon mustard | 2 tablespoons |
| Medjool dates, soaked in ¼ cup hot water and pureed into a paste | 4 |
| apple cider vinegar | ¼ cup |
| olive oil | ½ cup |
| carrots, assorted colors, shredded (either with the shredding blade on a food processor or with a box grater) | 1 pound |
| chopped Italian (flat-leaf) parsley | ¼ cup |
| slivered almonds | 3 tablespoons |
| green onions, thinly sliced | 2 |
In a small bowl, stir together the mustard, date paste, and cider vinegar. Whisk in the olive oil. (You can also combine in a small food processor.)
In a large bowl, combine the carrots, parsley, almonds, and green onions. Add the dressing and toss. Serve chilled.
