Super easy, super tasty, I like, kind of reminds me of white cabbage slaw that's serve with grilled lamb/chicken that I had in Vienna - Turkish food.
Faye

I have this Magimix food processor, made by those guys that make the Robot Coupe, but for the amateur cook. The julienne disc worked fine for the carrots. I also used the processor to mince the parsley. Including peeling the carrots, in less than 10 min. it was ready. And it tasted so fresh.
After 2 days eating the salad, I needed to do something else with the leftover. I dried it with paper towel and added to rice 5 minutes before it was cooked. I made the rice with chicken stock. It was delicious with the sweet and acidic carrots added to it.

This went really well with the grilled asparagus: http://3www.rouxbe.com/recipes/239 and a grilled new york strip steak. It was super easy and added a ton of color to the plate.

In our family we make this recipe for several years. The recipe has been passed on with the addition of black raisins. They look great as a color contrast and balance out the taste neatly against the tartness of the vinaigrette.

Oh merci beaucoup! I totally forgot that when I used to have this (when I lived in France as a Nanny, many years ago), it often had raisins in it. I can't wait to make it again now. Thanks again. Cheers!

Nice easy salad, love it!
I found that when I got the perfect sweet/sour balance with the vinaigrette--it came off just a touch sour/bitter after combining with carrots (even though I peeled them prior to grating)--easily fixed by adding just a touch more sugar to the vinaigrette...thanks again!