Recipe courtesy of Jim Worcester of the Vermont Foodbank.

2 pounds carrots, grated coarsely
5 green onions, chopped
4 Tbsp. parsley, chopped
3 Tbsp. white wine vinegar
1 Tbsp. grated lemon peel
2 tsp. Dijon mustard
½ cup olive oil

Combine carrots, green onions, and parsley. Separately, mix together remaining ingredients. Toss with carrot mixture. Refrigerate for 2 hours. Let stand at room temperature for 1 hour.