Carrot Salad Giangi's Kitchen
4 large carrots, peeled and cut into 3-inch lengths
2 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons finely chopped parsley
a handful cranberries (optional)
Grate the carrots by pushing them lengthwise along the grater teeth. Or if you have a food processor use the finest shredder attachment.
Toss the grated carrots with lemon juice, olive oil, parsley, cranberries, salt, and pepper. Taste the carrots and adjust the seasoning according to your taste buds.