INGREDIENTS
1/2 lb
carrots, peeled and grated into long thin strips (about 3 cups)
2 tbsp
fresh lemon juice
1 tbsp
extra-virgin olive oil
2 tsp
sugar
1/4 tsp
Dijon mustard ((or more to taste))
1 tbsp
chopped fresh parsley, chives or a combination
Salt and freshly ground black pepper