- 1 pound carrots, shredded (4 cups)
- 1/2 pound parsnips or celery root, shredded (2 cups)
- 1/4 cup olive oil
- 1/4 cup plain yogurt
- 1/2 teaspoon lime zest plus 3 tablespoons lime juice
- 2 tablespoons chopped fresh dill, plus more for serving
- Kosher salt and black pepper
Combine the carrots, parsnips, oil, yogurt, lime zest and juice, dill, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Toss to coat.