Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Sunset October 2007

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Recipe Summary

Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Nutritional analysis is per serving.

Nutrition Facts

33 calories; calories from fat 3%; protein 0.8g; fat 0.1g; carbohydrates 8g; fiber 2.4g; sodium 318mg.
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