This is a very old recipe that my mom has made for years. The ingredients are simple and you probably have all of them in your kitchen right now, except possibly for one – Salad Supreme seasoning from McCormick. It’s a mixture of salt, sesame seed, celery seed, red pepper, and black pepper. If you don’t own a jar of this seasoning mix, you could always just add your own seasoning blend – fresh herbs from the garden, a bit of salt and pepper.
- 10-16 carrots, peeled and cut into thin sticks
- 1/4 cup chopped fresh parsley
- 1 small white onion, chopped fine
- 1/2 cup canola oil
- 1/2 cup white vinegar
- 1 tsp. dill weed
- 1 tsp. dill seed
- 1/2 tsp. garlic powder
- 1 tsp. Salad Supreme seasoning by McCormick** **If this ingredient is not available, substitute 1/8 tsp. each salt, sesame seeds, red pepper, black pepper – or add your own seasonings to taste.
- Bring a large pot of salted water to a boil. Add carrots and cook until they are just tender. Be careful not to over-cook – they should still be crisp-tender.
- Drain the carrots and rinse with cold water to cool.
- Combine all remaining ingredients and pour over the carrots.
- Refrigerate for several hours, stirring occasionally, so that all of the carrots are well coated in the marinade.
- This salad will keep very well in the refrigerator for up to a week.