This is a very simple carrot salad recipe from Deborah Madison’s seminal veggie cookbook “Vegetarian Cooking for Everyone”. This serves 4-6. I make a batch of this and keep it in the fridge for 2-3 days for lunches.
Peel and grate the carrots in to a large bowl. Mix the vinegar with ¼ teaspoon of salt, then whisk in the oil. Toss with the carrots, parsley and mint. Season with pepper to taste. Serve right away or cover and chill for 1 hour.