How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Carrot and Parsley Salad?

You need 7 ingredients. The key ingredients include: 1 pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3 1/2 cups), 2 cups flat-leaf parsley leaves, rinsed and dried, 3 cloves garlic, peeled and chopped fine (2 teaspoons), 3/4 teaspoon salt, and more.

Is Carrot and Parsley Salad suitable as salads?

Yes, Carrot and Parsley Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Carrot and Parsley Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot and Parsley Salad Recipe

Name: Carrot and Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3 1/2 cups); 2 cups flat-leaf parsley leaves, rinsed and dried; 3 cloves garlic, peeled and chopped fine (2 teaspoons); 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons red wine or cider vinegar; ⅓ cup peanut or safflower oil

Fresh, crisp and full of flavor — this Carrot and Parsley Salad is a must-try. Made with carrots, flat-leaf, garlic and salt. Easy step-by-step instruct…

This Carrot and Parsley Salad relies on simple, everyday ingredients such as salt, freshly ground black pepper, red wine or cider vinegar and peanut or safflower oil. It comes together quickly and makes 4 servings, at about 208 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3 1/2 cups)
2 cups flat-leaf parsley leaves, rinsed and dried
3 cloves garlic, peeled and chopped fine (2 teaspoons)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine or cider vinegar
⅓ cup peanut or safflower oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
208 kcal
Category
Salads

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