3 lg. carrots
1/3 c. parsley, chopped
1/2 sm. clove garlic
2 tsp. red wine vinegar
2 tbsp. veg. oil
Salt to taste

Peel and wash carrots. Using a grater, grate them into threads. Pick the leaves off parsley. Wash, dry and chop the leaves. Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together. Stir in carrots and parsley. Season with salt, and mix well.

Makes 4 servings.