This is really tasty! It makes a lot of dressing, so you can easily reduce the amount of oil/vinegar. I also omitted the green onions because I don't like raw onions.
1 1/2 lbs carrots, peeled and thinly sliced 1/3 cup olive oil (can use less) 3 tablespoons raspberry vinegar 1/2 cup parsley, minced 1/3 cup green onions, minced salt and pepper
Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes). Drain and transfer to a serving bowl. While carrots are still hot, toss with oil and vinegar. Cool. Add parsley, green onions, salt and pepper and toss. Refrigerate overnight or for at least 4 hours. Toss before serving.