b'Carrot ColeslawServes 5-105 lg CarrotsC Balsamic Vinegar1 bunch Green Onion Black Pepper, to taste1 bunch Chinese ParsleyDirections1.Grate carrots and chop green onion and parsley2.Combine all ingredients and mix thoroughly3.Refrigerate for about 20 minutes, allowing the vinegar to marinate the carrots4.Serve and enjoySide DishesTHE PACIFIC QUEST COOKBOOK55'