Carrot and Parsley Salad

3 ½ cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 tablespoons fresh lemon juice
¼ cup vegetable oil
½ teaspoon salt
Freshly ground black pepper to taste

Toss all ingredients into serving bowl. Can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2-3 days. Six servings.

Moosewood Restaurant Cooks at Home

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