Parsnip Ribbons with Miso Vinaigrette

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Parsnip Ribbons with Miso VinaigretteRecipe

Photo: Romulo Yanes; Styling: Claire Spollen

A little sweet, a little salty, a bit of toasty, and a touch of tang--the makings of a grade-A salad

Serves 4 (serving size: about 3/4 cup)


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2 tablespoons rice vinegar
1 tablespoon olive oil
1 tablespoon white miso
1/2 teaspoon sugar
1/4 teaspoon black pepper
10 ounce parsnips (about 2 large)
10 ounce carrots (2 large)
1/2 cup fresh cilantro leaves
1 tablespoon toasted sesame seeds


Hands-on: 8 Minutes
Total: 8 Minutes

1. Combine first 5 ingredients in a bowl, stirring with a whisk. Shave parsnips and carrots with a vegetable peeler to equal 4 cups, omitting parsnip cores. Add parsnip mixture and cilantro to dressing; toss to coat. Sprinkle with sesame seeds.

Created date

September 2015

Nutritional Information

Calories 133
Fat 4.7 g
Satfat 0.7 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 22 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 192 mg
Calcium 52 mg