Chilled Marinated Carrots

Chilled Marinated Carrots

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. fresh carrots *

  • ¼

    c. green onions, chopped

  • 2

    T. flat leaf parsley, snipped

  • ¼

    c. salad oil

  • ¼

    c. fresh lemon juice

  • salt & pepper


Cook carrots in boiling salted water until el dente – about 12 to 15 minutes. Drain well and allow to cool 5 to 10 minutes. Put into 1 gal. zip-top freezer bag. Add onions and parsley. Combine salad oil and lemon juice; pour into bag. Add salt and pepper to taste. Seal bag and toss gently; chill in refrigerator overnight or 6 to 8 hours, tossing occasionally to distribute marinade. Empty into serving bowl and enjoy! *I use peeled baby carrots for convenience. If using whole carrots, cook them first; then peel and slice or julienne. To prepare a double recipe, increase salad oil to 1/3 c. while doubling other ingredients.


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