Neelys’ Carrot Slaw

6 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

4 cups shredded carrots
1 tablespoon celery seeds
1/4 cup chopped fennel fronds
1/4 cup currants
1/4 cup slivered almonds

For the vinaigrette:
Add all ingredients to a small bowl and combine well.

For the slaw:
In a medium bowl, mix together all the slaw ingredients. Add the vinaigrette and toss until well combined. Cover and refrigerate until ready to serve.

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