German Carrot Salad

Ingredients

• 2 pounds carrots, peeled and thinly sliced
• 1 small onion, finely chopped
• 4 tablespoons olive oil, divided
• 1 tablespoon vinegar
• 1 tablespoon fresh parsley, roughly chopped
• Kosher salt and freshly cracked black pepper

Preparation

1. In a medium pot bring a pot of water to boil, liberally season with salt and cook the carrots until slightly softened, about 7 to 8 minutes. Drain and set aside in a clean bowl.
2. In a nonstick skillet, heat up 2 tablespoons of olive oil and sauté the chopped up onion until translucent and softened, about 8 to 10 minutes.
3. Add sautéed onion to the bowl with the still warm carrots. Add in the remaining olive oil, vinegar, salt, and pepper.
4. Once tossed, cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours. Before serving garnish with parsley, serve, and enjoy!