Carrot and Parsley Salad

4-5 carrots, peeled and shredded on the large holes of a box grater or in a food processor (2 1/2 cups)
1 1/4 cups fresh flat-leaf parsley leaves
2 large garlic cloves, crushed and finely chopped (1 1/2 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp red wine vinegar or cider vinegar
3 Tbsp peanut or safflower oil

Put the carrots, parsley leaves, and garlic in a bowl. Stir in the remaining ingredients and mix well. Serve.

Note: This salad is even better prepared an hour ahead, to allow the dressing to soften the carrots and parsley. It is great in sandwiches.

Source: Essential Pepin

Try #1 - January 1, 2012
This was very good, reminiscent of carrot salads from Central Asia. It went well with our cauliflower soup.