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Parsnip Ribbons with Miso Vinaigrette

Photo: Romulo Yanes; Styling: Claire Spollen

Hands-on time 8 mins
Total time 8 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.