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Recipe

Grated carrot salad

(Sheryl Julian/Globe Staff)
By Sheryl Julian
Globe Staff / June 3, 2009

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Serves 4

You can use any vinegar for this recipe. Make sure it's good quality because there's no oil to offset it. Seasoned rice wine vinegar, used in Asian cooking, tastes great with the carrots.

6 large carrots
2 tablespoons seasoned rice wine vinegar
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1. Use a hand-held grater to grate the carrots into the longest possible shreds. Transfer them to a bowl. Add the vinegar and toss well.

2. Add salt, pepper, and parsley. Toss again. Cover and refrigerate for at least 1 hour before serving.