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Ingredients
- 2-3 carrots, peeled and shredded on a box grater
- 1/4 red onion, thinly sliced
- For the dressing
- 1/3 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 1-2 tsps caraway seed, crushed (I use a mortar and pestle to rough them up some but you can certainly leave them whole if you prefer that)
- 1-2 tsps sea salt
- 1 tsp freshly ground black pepper
View Full Recipe at The Garden of Eating
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 399g | |
| Calories 746 | |
| Calories from Fat 576 | 77% |
| Total Fat 65.19g | 81% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 4201mg | 175% |
| Potassium 637mg | 18% |
| Total Carbs 38.74g | 10% |
| Dietary Fiber 5.5g | 18% |
| Sugars 27.79g | 19% |
| Protein 4.63g | 7% |
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