Yield: 5 Servings
|2 tablespoons||White Wine Vinegar|
|1 tablespoon||Olive Oil|
|5 cups||Carrot; coarsely, shredded (about 1 1/2 pounds)|
|4||Garlic Cloves; thinly sliced|
Combine first 4 ingredients in a large bowl; stir well with a wire whisk. Add remaining ingredients; toss well to coat. Cover and chill at least 8 hours. Discard bay leaf before serving.