Carrot and Rice Salad

May 26, 2017


  • 4 medium carrots, peeled
  • 1 celery stalk, cut into 1/4 inch pieces
  • 3 scallions (green onions), thinly sliced
  • 1/3 cup chopped parsley (or 2 tablespoons dried)
  • 3 cups cold cooked rice (from 1 cup uncooked rice), preferably brown rice
  • 1 fresh lemon
  • 1 tablespoon oil (vegetable or olive)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. If the carrots are large, cut them in half lengthwise. Cut into very thin slices, or shred on the coarse side of the grater into a large bowl. Add celery, scallions, parsley and cooked rice. Do not mix yet! Finely grate the lemon zest (yellow part of the rind – do not grate into the bitter white pith beneath) into the bowl, and add the lemon juice.
  2. Add the oil, salt, and black pepper. Mix everything together gently but thoroughly. Refrigerate until serving.