Carrot Salad

4 pounds fresh carrots, peeled

¼ cup Dijon mustard

½ cup cider vinegar

½ cup canola oil

⅛ cup sweet chili sauce, Mae Ploy brand

1 tablespoon salt

½ teaspoon black pepper, ground

Shred the carrots in a large mixing bowl with the shredding disk of a food processor.

Place the rest of the ingredients into a glass jar with a tight fitting lid and shake until all the ingredients are well blended.

Pour the dressing over the shredded carrots and toss until well blended.

Note: Let the salad marinate for at least 2 hours (or overnight) for best flavor.