1 cup vegetable oil
1/3 cup maple syrup, preferably dark amber or grade B
1/3 cup white vinegar
2 teaspoons dried sweet basil or 1 tablespoon fresh opal basil
¼ cup diced onion
2 pounds carrots, peeled, shredded, and chilled
½ cups sliced scallions, including greens
2 tablespoons chopped fresh parsley
Slat and freshly ground pepper to taste
To Make the Dressing
- Combine the vegetable oil, maple syrup, vinegar, basil, and onion in a blender, about 5 to 8 seconds. Refrigerate for at least 2 hours before using (see Note).
To Make the Slaw
- In a large bowl, toss the shredded carrots, scallions, parsley, and vinaigrette until well blended. Season with salt and freshly ground pepper to taste. Serve chilled.
Serves 6 to 8
Note: The dressing may be made the day ahead; however, the salad is best served the day it is made.
This is another traditional Shaker recipe that Julie busted out for Thanksgiving dinner. It's so good I almost licked my plate clean. Instead I put my fork down and demanded that she send me the recipe.