Carrot and Parsnip Salad Recipe

Name: Carrot and Parsnip Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots, about 1 pound; 3 parsnips, about 1 pound; 1/2 cup chopped scallions or green onions; 2 teaspoons finely minced garlic; 1 tablespoon mustard, preferably the Dijon type; 3 tablespoons red-wine vinegar; 1/4 teaspoon ground cumin; Salt to taste if desired; Freshly ground pepper to taste; ⅓ cup corn, peanut or vegetable oil; 4 tablespoons finely chopped parsley

Servings: persons

4 carrots, about 1 pound
3 parsnips, about 1 pound
1/2 cup chopped scallions or green onions
2 teaspoons finely minced garlic
1 tablespoon mustard, preferably the Dijon type
3 tablespoons red-wine vinegar
1/4 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
⅓ cup corn, peanut or vegetable oil
4 tablespoons finely chopped parsley

1
Trim and scrape the carrots.
2
Grate the carrots, using the coarse blade of a grater.
3
There should be about 3 cups.
4
Trim and scrape the parsnips.
5
Grate the parnips, using the coarse blade.
6
There should be about 3 cups.
7
Combine the grated carrots, parsnips and scallions in a mixing bowl.
8
In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper.
9
Start beating with a wire whisk while gradually adding the oil.
10
Stir in the parsley.
11
Pour the sauce over the carrots and parsnips and blend well.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 carrots, about 1 pound, 3 parsnips, about 1 pound, 1/2 cup chopped scallions or green onions, 2 teaspoons finely minced garlic, and more.

Yes, Carrot and Parsnip Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Carrot and Parsnip Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions