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Crunchy Asian Parsnip and Carrot Salad

1 Tablespoon soy sauce
2 Tablespoons olive oil
2 Tablespoons rice wine vinegar
1 Tablespoon white balsamic or red wine vinegar
1 teaspoon ginger, freshly grated
1 teaspoon garlic crushed
1 teaspoon Harvest Haven honey
2 teaspoons sesame oil
4 green onions, chopped
3 Harvest Haven parsnips, grated
4 Harvest Haven carrots, grated
2 Tablespoons Austrian pumpkin seeds
1/4 cup cilantro
1/4 cup cashews

In a bowl, whisk together the soy sauce, olive oil, rice wine vinegar, balsamic vinegar, ginger, garlic, honey and sesame oil.

In a large bowl, add your grated parsnips and carrots, green onions, pumpkin seeds, cilantro, and cashews.

Mix well with the dressing.

Refrigerate until ready to eat.

Tastes great the next day too.

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