4 (1 lb.) cans julienned carrots, wash and drain
1 3/4 c. sugar
2 c. cider vinegar
1 c. salad oil
2 tsp. salt
8 long green onions, chopped fine
4 tsp. fresh parsley, chopped fine

Combine all ingredients. Refrigerate 4 hours before serving. Drain before serving. Oil and vinegar mixture can be reused.