Green Chile Honey Mustard Carrot Salad
4 large carrots, peeled
2 green onions, finely sliced
1/4 cup cilantro, finely chopped
1/2 cup La Posta de Mesilla Hatch Honey Mustard
2 Tbsp. olive oil
1/2 cup pepitas, roasted and salted
Directions:
Grate the carrots using a box grater or food processor.
Place carrots in a large bowl with green onion and parsley.
Whisk together mustard and olive oil in a small bowl.
Add to carrots, toss to combine. Stir in pepitas and serve.
Click here for La Posta de Mesilla Hatch Honey Mustard
