Pickled Carrots and Summer Cabbage with Honey Mustard Aioli

Pickled Carrots and Summer Cabbage with Honey Mustard Aioli

Prep Time: 20 minutes + 2 hours pickle time
Cook Time: 20 minutes

By: ProcessDaily


      • 2 Tbsp. Dijon Originale
      • Your favorite crunchy summer vegetable
      • Carrots peeled and sliced, or left whole
      • 1 cup Apple Cider Vinegar
      • 2 ea. Lemons, Juiced
      • 1 ea. Egg
      • 4 Tbsp. Sunflower oil
      • 2 tsp. Honey
      • 2 Tbsp. Sea salt, For Pickling
      • 2 Tbsp. Sugar, Optional, For Pickling


For the Pickles:

  1. Bring vinegar to a boil in a small saucepan. In the meantime, wash and peel carrots.
  2. When water is boiling, add salt and sugar until dissolved. Remove from heat and pour over washed whole rainbow carrots.
  3. Store carrots for at least 2 hours.

For the Aioli:

  1. Meanwhile, make your mustard aioli by placing 1 egg yolk and a large spoonful (2 tbsp) of Maille Dijon Originale in a bowl.
  2. Whisk your aioli by slowly drizzling in oil while constantly whisking. You can whisk by hand or use your food processor, if preferred.
  3. Mix in salt, black pepper, and lemon juice to taste.
  4. Drizzle in honey to taste.

To Serve:

  1. To plate, spread creamy mustard aioli on the plate. Top with pickled carrots and your chosen fresh seasonal vegetable.