Carrot and Parsley Salad
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 1pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3½ cups)
- 2cups flat-leaf parsley leaves, rinsed and dried
- 3cloves garlic, peeled and chopped fine (2 teaspoons)
- ¾teaspoon salt
- ¼teaspoon freshly ground black pepper
- 2tablespoons red wine or cider vinegar
- ⅓cup peanut or safflower oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
151 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 9 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 264 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
- Step 2
Serve the salad on its own or with the fricassee of squid and potato.
Private Notes
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Cooking Notes
meinmunich
Another genius recipe from Pepin. We are not carrot lovers, but this simple recipe with humble ingredients won us over. We could not believe how easy and tasty it was. Shockingly delicious!
meinmunich
Works well with olive oil, too!
LynnD
We eat a lot of carrots and have a bounty of parsley in the garden—a perfect accompaniment to just about anything (tonight it is with sautéed fish and pattypan squash). Leftovers are good the next day, which I did not expect.
meinmunich
Another genius recipe from Pepin. We are not carrot lovers, but this simple recipe with humble ingredients won us over. We could not believe how easy and tasty it was. Shockingly delicious!
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