This old recipe from Watkins was printed on the back of a calendar page, publish date is April, 1932. I’ve typed it out below along with a scanned copy.
RAW CARROT SALAD
3 carrots (about 1 cup)
1 tsp. minced parsley or onion
1/4 cup chopped peanuts
1/4 cup chopped cucumber pickles, sweet or sour
Grate the carrots or pass through the food chopper, using the fine knife. Mix with the parsley, peanuts, pickle, and seasonings and moisten generously with salad dressing. Chill and serve piled high on iceberg lettuce.