Carrot and Parsnip Slaw Recipe | Vegetarian Times Skip to main content

Carrot and Parsnip Slaw

When you switch in parsnips for cabbage, a grated slaw can be so much more than a picnic side. Serve on a bed of salad greens, or use as a sandwich filling. Try the recipe with grated beets in place of carrots, too!

Ingredients: 

Ingredients: 

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¼ cup olive oil
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¼ cup champagne or white wine vinegar
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1 Tbs. agave nectar
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½ tsp. celery seed
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2 carrots, cut into 2 ½-inch matchsticks or julienned on a mandoline (2 cups)
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1 parsnip, cut into 2 ½-inch matchsticks or julienned on a mandoline (1 cup)
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1 red bell pepper, cut into 2 ½-inch matchsticks or julienned on a mandoline (1 cup)
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½ cup parsley leaves, coarsely chopped

Instructions: 

Whisk together oil, vinegar, agave nectar, and celery seed in large bowl. Add carrots, parsnip, bell pepper, and parsley, and toss to coat with dressing. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
204
Protein: 
2 g
Total Fat: 
14 g
Saturated Fat: 
2 g
Carbohydrates: 
20 g
Cholesterol: 
0 mg
Sodium: 
52 mg
Fiber: 
4 g
Sugar: 
10 g
Yield: 
Serves 4