Carrot and Parsley Salad
I made this Carrot and Parsley Salad to spotlight cancer-fighting raw carrots, and the salad was not only healthy but also really tasty! Use Salad Recipes to find more salads like this one.
I rarely have time for blog events, with teaching school all day and the commitment to Weekend Herb Blogging every week. However, sometimes there are events I really think will benefit my readers. When Chris of Mele Cotte announced an event to spotlight Cancer Fighting Foods, it seemed like a topic that people would appreciate learning more about.
I decided on carrots as the food I wanted to spotlight, and read that polyacethylen, one of the cancer fighting nutrients contained in carrots, is destroyed by cooking, so when I saw Bistro Carrot Salad in a cookbook called Vegetables Every Day, it sounded perfect. The salad contains carrots, parsley, lemon juice, and olive oil, and every ingredient is one of The World’s Healthiest Foods, so I think this salad gets a big thumbs up. I did rename it Carrot and Parsley Salad, and changed the proportions a bit, you know how I am! Vegetables Every Day is a great cookbook for anyone looking for creative ways to cook vegetables, and I loved the fresh taste of this salad.
(Edit – The roundup of posts featuring Recipes for Cancer Fighting Foods has now been posted at Mele Cotte, so check it out for some great tasting, healthy recipes.)
More Yummy Salads with Cancer-Fighting Raw Carrots:
Classic Carrot Salad from Simply Recipes
Carrot and Apple Salad from Frugal Cuisine
Moroccan Carrot Salad from Fresh Approach Cooking
Carrot Salad with Indonesian Coconut Dressing from Kitchen Chick
Actually Tasty Carrot Salad from Je Mange la Ville
Shaved Fennel and Carrot Salad from Erin’s Kitchen
Moroccan Carrot Salad from Nami Nami
Carrot Salad from A Gluten-Free Journey
Carrot and Daikon Refrigerator Pickles from A Veggie Venture
Carrot and Parsley Salad
This salad is not only healthy but also really tasty!
- 6 medium sized carrots, peeled, then grated
- 1 bunch parsley, chopped fine (about 1 cup chopped parsley)
- 1 1/2 T fresh lemon juice
- 3 T extra-virgin olive oil
- salt and fresh ground pepper to taste
- Peel carrots, then grate coarsely, using a food processor or the large side of a hand grater.
- Wash parsley, spin dry or dry with paper towels, then chop finely with food process or chef’s knife.
- Put carrots and parsley in mixing bowl.
- Whisk together lemon juice and olive oil, then mix into salad.
- Season with salt and fresh ground black pepper to taste (I barely used any salt).
- Serve immediately.
I’m not sure how well this would keep in the refrigerator, because I ate it all within a few hours! I’m guessing this would taste best freshly made.
Recipe adapted from Bistro Carrot Salad in Vegetables Every Day.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Carrot and Parsley Salad is a great dish for phase two or three of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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