Total Time
Prep 10 mins
Cook 20 mins

This salad is a snap to make and is a great way to serve carrots which children and adults both enjoy. I like making it ahead of time and bringing it to potlucks or picnics. Recipe Source: Bon Appetit (April 1983)

Ingredients Nutrition


  1. Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
  2. Drain and transfer to a serving bowl.
  3. While carrots are still hot, toss with oil and vinegar. Cool.
  4. Add parsley, green onions, salt and pepper and toss.
  5. Refrigerate overnight or for at least 4 hours.
  6. Toss before serving.


Most Helpful

My husband and I enjoyed this salad, but the kids did not. I believe it was just a bit to vinegary for them.:)

Lori Mama June 24, 2007

Oh my--this was GREAT! I love the idea of a salad with cooked carrots instead of raw. I'll have to start keeping raspberry vinegar on hand on a regular basis.

echo echo June 26, 2005

This salad is very tasty! I agree with Geema that the dressing really permeated the carrots. Yum. The only raspberry vinegar I could find was raspberry infused balsamic vinegar, so I used that and it turned out great.

Kree February 05, 2005

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