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Crunchy Parsnip and Carrot Salad

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Dietary Needs:

  • Dairy Free, Egg Free, Vegetarian

Recipe Author:

Nourish Team

Servings

4

Total Time to Make

30 minutes

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.

Notes

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