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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.

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
  • 1/4 cup cilantro
  • 1/4 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.