Carrot and Pea Salad without Mayonnaise in Vegetable Oil

1Place the grated carrots (3 large), thawed peas, chopped red onion, (1 small) and parsley in a large mixing bowl.

2In a small bowl, whisk together lemon juice (2 tablespoons), vegetable oil (3 tablespoons), salt, and black pepper to make the vinaigrette.

3Pour the vinaigrette over the vegetables in the mixing bowl.

4Gently toss the ingredients until well combined and evenly coated with the vinaigrette.

5Adjust the seasoning with salt and pepper according to taste.

6Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

7Serve the carrot and pea salad chilled as a delightful and light side dish.