From the Kitchen of Nealey Dozier, dixiecaviar.com
"By no means is this a 'mayonnaisey' salad--the small amount of mayo just softens the flavor a bit."
Southern Living FEBRUARY 2013
Cut carrots into very thin, ribbon-like strips using a vegetable peeler. Cut apples into 1/8-inch matchsticks, and toss with lemon juice. Stir together carrots and apples in a large bowl. Whisk together vinegar, mayonnaise, sugar, ginger, and kosher salt. Pour over carrot mixture, and toss to coat. Cover and chill 1 hour. Fold in parsley just before serving.
Go to full version of