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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:
  • Total Time:
  • Servings: 8

Photography: Gabriela Herman

Source: Martha Stewart Living, July 2012


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

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

  3. Before serving, squeeze lemon over the top.

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