We rely on this little carrot salad over and over to add color, sweetness, and crunch to many meals. It’s even prettier topped with fresh raspberries. (See photo)

　　

Ingredients

serves 4

　　1 to 2 tablespoons raspberry wine vinegar

　　2 teaspoons sugar

　　1/2 teaspoon salt

　　1 tablespoon vegetable oil

　　3 or 4 carrots

　　1/4 cup chopped fresh parsley

　　

Step 1

In a bowl, whisk together the vinegar, sugar, salt, and oil. Peel and grate the carrots (to make about 2 cups). Add the carrots and the parsley to the bowl and mix well.

　　

Step 2

Serve at room temperature or chilled. The salad will keep for a day or two in the refrigerator, but use the smaller amount of vinegar if you plan to make it ahead because the vinegar flavor may become sharper as it sits. You can always add more vinegar right before serving.

　　

Serving & menu ideas

Step 3

Try this salad next to Moroccan Spiced Fish (page 157), Spinach Cheese Burritos (page 146), Green & White Bean Gratin (page 57), one of the risottos (pages 89–92), Seared Scallops (page 169), Pasta with Olives Piquant (page 19), Pasta with Greens & Ricotta (page 21), Red Lentil Soup with Greens (page 121) . . . we could go on and on.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.