A friend posted this on a recipe group I'm on and I definitely want to try it out one night this week!!
Carrot Parsley Salad
Moosewood Restaurant Cooks at Home
3 ½ cups grated carrots
1 bunch parsley, finely chipped (about 2 cups)
1 garlic clove, minced or pressed
3 Tbs fresh lemon juice
¼ cup olive or vegetable oil
½ tsp salt
Freshly ground black pepper, to taste
Toss all ingredients in serving bowl. Can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days.
Variation: Add 1 Tbs chopped fresh mint or chives or 1 tsp cumin.