Carrot Salad
3 cups coarsely shredded carrot (about 4-5 medium carrots)
2 tablespoons sliced green onion
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon salt
Freshly ground black pepper
Combine all ingredients in a bowl and toss to mix well.
4 servings.
Variation: add 1 clove garlic crushed and finely chopped or garlic flavoured oil.
I can not believe that I have never tried this variation since we are garlic lovers and have even visited Gilroy, California home of the garlic festival. We have not been during the festival but that is one of future trips.
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