Prep: 20 minutes

Chill: 8 hours

Makes: 4 servings

4 large carrots, grated
3 tbsps. Persian Lime Olive Oil
3 tbsps. Thai-Lemongrass Mint Balsamic
1 tsp. sugar
1 tsp. Dijon mustard
¼ tsp. pepper
2 tbsps. fresh parsley, finely chopped

Peel and grate carrots. In bowl whisk together olive oil, balsamic, sugar, mustard and pepper. Add carrots and parsley and toss to coat well.

Cover and refrigerate for up to 8 hours.

Toss well once more before serving.