Carrot and Parsnip Slaw 

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Danny Kim
Hands-On Time
15 Mins
Yield
Serves 8
By Chris Morocco
October 2014

Ingredients

  • 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

Nutritional Information

  • Calories 111calories
  • Fat 7g (sat 1g)
  • Cholesterol 1mg
  • Sodium 286mg
  • Protein 1g
  • Carbohydrate 11g
  • Sugar 5g
  • Fiber 3g
  • Iron 0mg
  • Calcium 400mg

How to Make It

Step 1

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. 

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