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Carrot Salad





Yields
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
Step 1
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.

Step 2
2

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories33
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 318mg14%
Total Carbohydrate 8g3%

Dietary Fiber 2.4g9%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.