Grated Carrot Salad with Pine Nuts and Parsley

  • Total Time:
  • Servings: 6

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  • 3 tablespoons pine nuts
  • 1 1/4 pounds carrots, peeled and coarsely grated
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a small skillet, toast the pine nuts over moderate heat, tossing frequently, until golden and fragrant, about 4 minutes. Transfer to a plate to cool.

  2. In a large bowl, toss the carrots with the parsley, olive oil and vinegar and season with salt and pepper. Fold in the pine nuts and serve.

Make Ahead

The carrot salad can be refrigerated for up to 4 hours.

Contributed By Published May 2014

482680 recipes/grated-carrot-salad-with-pine-nuts-and-parsley 2013-12-06T23:29:00+00:00 Melissa Rubel Jacobson spring|summer|test-kitchen|salads|side-dishes|6|basic-easy|fast|healthy|no-cook|web-exclusive may-2014,carrot salad,carrots and pine nuts,melissa rubel jacobson,picnic salad recipes,grated-carrot-salad-with-pine-nuts-and-parsley 482680

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