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Crunchy Asian Parsnip & Carrot Salad

May 27, 2016 by Denise 6 Comments

This crunchy Asian parsnip & carrot salad is fresh and tasty and you can make it in minutes. Lots of crunch from veggies, seeds and nuts tossed in an Asian dressing. This crunchy Asian parsnip & carrot salad is fresh and tasty and you can make it in minutes. Lots of crunch from veggies, seeds and nuts tossed in an Asian dressing.I don’t know why I was in the mood for parsnips, but I was. It’s not a vegetable I eat very much but for some reason I thought it would be great to make noodles with along with some carrots. Maybe it was divine parsnip intervention, I don’t know, but it turned out great. It was very similar to my Asian noodle salad but it definitely tastes different because of the parsnips. With the addition of pepitas and cashews, this is one crunchy salad!

While I usually use my spiralizer to make veggie noodles, for these particular vegetables my handheld Pampered Chef Julienne Peeler worked better (pictured below). The thing about the spiralizer is that it makes noodles from the outside of a vegetable and works is way toward the middle and it leaves a core. So when you make zucchini noodles, you will be left with a long core from the middle of the zucchini. Add when you use carrots with this machine, you need to use fat carrots to get enough noodles from it.Both my carrots and parsnips were on the small and thin side so the spiralizer wasn’t going to work. The peeler makes long strips which worked perfectly for this salad. peeler To make this tasty salad, you start with the veggie noodles. If you don’t have a julienne peeler or spiralizer, just use a potato peeler to make your noodle or cut them by hand. (This is something I would never have the patience to do but if you do, go for it.) This crunchy Asian parsnip & carrot salad is fresh and tasty and you can make it in minutes. Lots of crunch from veggies, seeds and nuts tossed in an Asian dressing. Next you want to whisk your Asian dressing using soy, honey, ginger, garlic, vinegar and sesame oil. Put your noodles, seeds and nuts in a large bowl and toss with the dressing. Garnish with cilantro and green onions.

Crunchy Asian Parsnip & Carrot Salad

This crunchy Asian parsnip & carrot salad is fresh and tasty and you can make it in minutes. Lots of crunch from veggies, seeds and nuts tossed in an Asian dressing.And there you have the world’s crunchiest Asian salad know to man. The unique combination of carrots and parsnips work great together to give this salad it’s crunch and zing. Also it tastes even better the next day. It does not get soggy at all. I also ate it one day with pieces of chicken and it made a delicious meal. So I hope you like this crunchy salad. I think it will be something new to try for the summer. Enjoy!

This crunchy Asian parsnip & carrot salad is fresh and tasty and you can make it in minutes. Lots of crunch from veggies, seeds and nuts tossed in an Asian dressing.
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Crunchy Asian Parsnip & Carrot Salad

This crunchy Asian parsnip & carrot salad is fresh and tasty and you can make it in minutes. Lots of crunch from veggies, seeds and nuts tossed in an Asian dressing.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 Tablespoon soy sauce
  • 2 Tablespoons olive oil
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon white balsamic or red wine vinegar
  • 1 teaspoon ginger fresh grated
  • 1 teaspoon garlic crushed
  • 1 teaspoon honey
  • 2 teaspoon sesame oil
  • 4 green onions chopped
  • 3 parsnips made into noodles
  • 4 carrots made into noodles
  • 2 Tablespoons pumpkin seeds
  • ¼ cup cilantro
  • ¼ cup cashews

Instructions

  1. Make your carrots and parsnips into noodles using a spiralizer, julienne peeler or potato peeler.
  2. In a bowl, whisk together the soy sauce, olive oil, rice wine vinegar, balsamic vinegar, ginger, garlic, honey and sesame oil.
  3. In a large bowl, add your veggie noodles, green onions, pumpkin seeds, cilantro and cashews.
  4. Mix well with the dressing.
  5. Refrigerate until ready to eat.
  6. Tastes great the next day too.

This crunchy Asian parsnip & carrot salad is fresh and tasty and you can make it in minutes. Lots of crunch from veggies, seeds and nuts tossed in an Asian dressing.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Michaela

    May 27, 2016 at 1:27 pm

    Salads like this one are always my favorite kind!! Wonderful recipe!!

    Reply
    • Denise

      May 28, 2016 at 2:22 pm

      Thank you Michaela!

      Reply
  2. Kristen

    May 27, 2016 at 11:38 am

    I love that julienne peeler from PC too!!! And the flavors in this are spectacular

    Reply
    • Denise

      May 28, 2016 at 2:22 pm

      I love it too!

      Reply
  3. Caroline

    May 27, 2016 at 7:01 am

    This looks delicious – I love Asian salads like this and I am also a big fan of parsnips. Not quite sure why I have never put them together. Will have to give this a try!

    Reply
    • Denise

      May 27, 2016 at 7:06 am

      Thanks Caroline! I really liked the combination and I’m really enjoying parsnips lately.

      Reply

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