Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 1/3 cups)

A 5-minute soak in the vinaigrette softens the carrots slightly and removes a bit of the pungent bite from the onion.

How to Make It

Combine vinegar, oil, salt, and pepper in a medium bowl, stirring with a whisk. Add carrot and onion; toss to coat. Let stand 5 minutes. Add cucumber and parsley to bowl; toss to coat.

Ratings & Reviews

unimpressive

CherylT
July 31, 2017
In CL June 2016 as companion recipe to their carne asada sandwich.  Characterless.

Super easy!

carolfitz
June 07, 2016
I make this as a side for Asian dishes. It's quick and I usually have all of the ingredients on hand.