Photo: Jennifer Causey; Styling: Claire Spollen
A 5-minute soak in the vinaigrette softens the carrots slightly and removes a bit of the pungent bite from the onion.
Serves 4 (serving size: about 1 1/3 cups)
1. Combine vinegar, oil, salt, and pepper in a medium bowl, stirring with a whisk. Add carrot and onion; toss to coat. Let stand 5 minutes. Add cucumber and parsley to bowl; toss to coat.