Crunchy Parsnip and Carrot Salad
Recipe adapted from: https://mylifecookbook.com/crunchy-asian-parsnip-carrot-salad/
Ingredients
3-4 Green onions, sliced thinly
3 Parsnips, cut into sticks or made into strips with a peeler
4 Carrots, cut into sticks or made into strips with a peeler
¼ Cup (60 mL) Cilantro, chopped fine
⅓ Cup (80 mL) Nuts and seeds
Dressing
1 Tbsp (15 mL) Soy sauce
2 Tbsp (30 mL) Vegetable oil
2 Tbsp (30 mL) White vinegar
1 tsp (5 mL)Ginger, fresh grated
1 tsp (5 mL) Garlic, chopped or crushed
1 tsp (5 mL) Honey
2 tsp (10 mL) Sesame oil
Directions
1. In a large bowl place the carrots, parsnips, onion, cilantro, pumpkin seeds and nuts (optional).
2. In a screw top jar add the soy sauce, vegetable oil, vinegar, ginger, garlic, honey and sesame oil.
3. Pour the dressing over the vegetables and mix well.
4. Refrigerate until ready to eat.
