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.

No additional tips available.

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

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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.

Carrot and Parsnip Salad

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