YieldsMakes 12 to 16 servings
This tangy salad adds zip—and lots of vitamin A—to any picnic or barbecue. Prep Time: 20 minutes. Notes: The salad keeps up to 1 day, covered and chilled. A food processor makes quick work of the grating.

How to Make It

Step 1
1

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.

Step 2
2

Note: Nutritional analysis is per serving.

Ingredients

 3 pounds carrots
 1/3 cup cider vinegar
  About 2 tsp. salt
 2 tablespoons chopped flat-leaf parsley

Directions

Step 1
1

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.

Step 2
2

Note: Nutritional analysis is per serving.

Carrot Salad