No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Carrot Salad with Parsley and Spring Onions

It is best to make this salad an hour ahead so the flavors come together.

  • prep: 30 mins
    total time: 1 hour 30 mins
  • servings: 8
Photography: Gabriela Herman

advertisement

advertisement

Ingredients

  • 1 pound carrots, cut into 2-inch-long matchsticks (4 cups)
  • 1 cup thinly sliced spring onions or scallions (white and pale-green parts only)
  • 1 cup fresh flat-leaf parsley leaves, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 lemon

Directions

  1. Step 1

    Combine carrots, onions, and parsley in a large bowl; toss well.

  2. Step 2

    Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.

  3. Step 3

    Before serving, squeeze lemon over the top.

Source
Martha Stewart Living, July 2012

advertisement

advertisement