Shaved Carrot & Parsnip Salad
This carrot and parsnip salad is as easy as they come, ready in 15 minutes! It is sweet, crunchy and refreshing and serves perfectly with a side of chicken or fish. I chose to shave the carrots and parsnips, but it would be just as delicious with grated or julienned vegetables.
Carrots are a rich source of vitamin A which comes from beta-carotene, it is converted into vitamin A in your liver. Eating foods rich in beta carotene can help to improve eye sight. Carrots are also packed with anti oxidants and vitamin C, these both help with immunity during winter. Parsnips are closely related to carrots but have a sweeter taste. They contain high levels of potassium, magnesium, zinc, iron and vitamin C so be sure to eat these during Winter to also help with immunity.
If you're wanting more recipes that contain carrot and parsnip, check out the 5 a day NZ website, there is an amazing selection.
½ red onion, finely sliced
¼ cup flat leaf parsley, finely chopped
3 tablespoons olive oil
1 tablespoon white or balsamic vinegar
Juice of 1 lemon
Peel and cut the top ends off the parsnips and cook for a few minutes in boiling water.
Cut the ends off the carrots. Using a vegetable peeler, shave thin ribbons from the parsnip and carrot until you reach the core.
In a large bowl, combine the ribbons, red onion, and parsley.
In a small bowl, mix the olive oil, vinegar and lemon juice. Pour dressing over the salad and serve.