3 pounds carrots
1/3 cup cider vinegar
About 2 tsp. salt
2 tablespoons chopped flat-leaf parsley
Peel and grate carrots; put in a large bowl. Toss with vinegar and 2 tsp. salt, adding more salt to taste. Add parsley and toss to combine. Serve at room temperature.
Note: Nutritional analysis is per serving.