Carrot and Parsnip Salad

Total Time
15 minutes
Rating
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Ingredients

Yield:4 or more servings
  • 4carrots, about 1 pound
  • 3parsnips, about 1 pound
  • ½cup chopped scallions or green onions
  • 2teaspoons finely minced garlic
  • 1tablespoon mustard, preferably the Dijon type
  • 3tablespoons red-wine vinegar
  • ¼teaspoon ground cumin
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • â…“cup corn, peanut or vegetable oil
  • 4tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

293 calories; 19 grams fat; 1 gram saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 3 grams protein; 649 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.

  2. Step 2

    Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.

  3. Step 3

    Combine the grated carrots, parsnips and scallions in a mixing bowl.

  4. Step 4

    In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.

  5. Step 5

    Pour the sauce over the carrots and parsnips and blend well.

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