Carrot and Parsley Salad

From The Mix, January/February 2011
Makes 4–6 servings
Modified by Sarah Woutat

3 1/2 cups grated carrots
1 bunch parsley, finely chopped to yield about 2 cups
1/3 cup dried cranberries
1 large clove garlic, pressed
2 tablespoons apple cider vinegar
2–3 tablespoons vegetable oil
1/2 teaspoon salt
1 tablespoon smashed fennel seeds

In a medium bowl, toss together the carrots, parsley and dried cranberries. In a small bowl, whisk together the remaining ingredients. Toss the dressing into the carrot mixture. Cover and store in the refrigerator for a few hours or overnight so the flavors blend.

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