Recipe
Creamy Parsnip-Carrot Slaw
This sweet and nutty slaw is a perfect partner for roasted lamb. It also makes a tasty pita filling for a packed lunch.
Ingredients
- 1/2 lb (250 g) each peeled parsnips and carrots
- 1/4 cup (50 mL) finely chopped parsley
- Dressing:
- 1/2 cup (125 mL) plain yogurt
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) vegetable oil
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/2 cup (125 mL) chopped toasted walnuts or pecans
Preparation
Shred parsnips and carrots coarsely using a food processor or the coarse side on a box grater. Combine parsnips, carrots and parsley in large mixing bowl.
Whisk yogurt with lemon juice, oil, salt and pepper. Pour over vegetables. Toss to combine. (Can be prepared to this point, covered and refrigerated for up to 24 hours.) Sprinkle in walnuts and toss gently just before serving.
Makes 8 servings.
- Preparation
- 30 Minutes
- Serving(s)
- 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 124 |
| Fat (total) | 9 g |
| Carbohydrate | 10 g |
| Protein | 4 g |
| Fibre | 2 g |
| Sodium | 143 mg |
| Vitamin A | Excellent source |
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