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Carrot Salad

Yield Makes 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.


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

Nutrition 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

How to Make It

  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.

  2. Note: Nutritional analysis is per serving.