Carrot Salad
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.