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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




  • 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


  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.

Martha Stewart Living, July 2012