An easy, raw salad
that is best when made ahead of time. A perfect compliment to the rich flavors
of holiday meals.
SERVINGS: 4 small side servings
CALORIES: 153 kcal
INGREDIENTS
- 1 pound parsnips
- 1/2 cup parsley roughly
chopped
- 1/4 cup minced
red onion
- 3 tablespoons lemon
juice
- 1 tablespoon apple
cider vinegar
- 2 tablespoons olive
oil
- Salt
and pepper to taste
INSTRUCTIONS
- Use a
vegetable peeler to remove the peel of the parsnips. Shave thin ribbons of
parsnip until you reach the core.
- In a
large bowl, combine shaved parsnips with parsley, red onion, lemon juice,
apple cider vinegar, and olive oil. Toss until well combined and add salt
and pepper to taste.
RECIPE NOTES
Tips & Tricks: Save the cores and peels to
make stock!
