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

Gallery

Recipe Summary

Yield:
Makes 12 to 16 servings
Advertisement

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.

    Advertisement
  • Note: Nutritional analysis is per serving.

Nutrition Facts

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