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

Deb Wise
Recipe by Cooking Light November 2015

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Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary

hands-on:
8 mins
total:
8 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

133 calories; fat 4.7g; saturated fat 0.7g; mono fat 2.9g; poly fat 0.9g; protein 3g; carbohydrates 22g; fiber 7g; iron 1mg; sodium 192mg; calcium 52mg.
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