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Carrot Salad

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.

Sunset OCTOBER 2007

  • Yield: Makes 12 to 16 servings

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.

Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 3%
  • Protein: 0.8g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 8g
  • Fiber: 2.4g
  • Sodium: 318mg
  • Cholesterol: 0.0mg
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Carrot Salad recipe

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