Step 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.

Step 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.

Step 3

Add sautéed onion to the bowl with the still warm carrots. Add in the remaining olive oil, vinegar, salt, and pepper.

Step 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!