Carrot Salad

recipe
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.

Yield:

Makes 12 to 16 servings

Recipe from

Nutritional Information

Calories 33
Caloriesfromfat 3 %
Protein 0.8 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 8 g
Fiber 2.4 g
Sodium 318 mg
Cholesterol 0.0 mg

Ingredients

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

Preparation

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.

Note:

October 2007
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