A simple and colorful dish, with thanks to Moosewood:

3 1/2 cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
1 cup vegetable oil (I used half this, and it seemed like plenty)
1 teaspoon salt
Ground black pepper to taste

Combine all ingredients in a serving bowl, and toss well. You can also vary the dish by adding mint, fresh chives, or cumin. (Though the recipe recommends fresh mint, I used dried apple mint courtesy of the delightful folks at Kingbird Farm. Yum!)