Rated 3.5 stars by 2 users
Salad
Asian
4 servings
5 minutes
0 minutes
¾ pound organic carrots, peeled and shredded into small strands on a hand grater, or in a food processor
1¼ cups Italian parsley, leaves rinsed and dried
1¼ teaspoon chopped garlic or 2 large cloves, peeled, crushed, and finely chopped
½ teaspoon salt
¼ teaspoon fresh ground black pepper
4 teaspoons red wine or cider vinegar
3 tablespoons peanut oil or safflower oil
Place the shredded carrots, parsley leaves, and chopped garlic in a bowl.
Stir in the remaining ingredients mix well, and serve.
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