Carrot and Parsnip Salad
- Total Time
- 15 minutes
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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
Preparation
- Step 1
Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
- Step 2
Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
- Step 3
Combine the grated carrots, parsnips and scallions in a mixing bowl.
- 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.
- Step 5
Pour the sauce over the carrots and parsnips and blend well.
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