For me, the key to holiday meals are the dishes I can easily make ahead of time but they still add to the overall meal. This parsnip salad adds crisp, freshness when paired with the rich curry but could also stand on it’s own. In fact, I mixed leftover salad with cooked black lentils from the pilaf and had another complete lunch. I find the flavor of the salad gets better as it sits and the parsnips don’t lose their crunch.
Vegan Thanksgiving Menu
It can be challenging to work within everyone’s dietary needs during the holidays. My favorite way to tackle the puzzle is to find dishes that everyone can eat. That is why I love this vegan thanksgiving feast. It’s flavorful, full of wonderful fall vegetables, and happens to be gluten-free too. A perfect way to feed your guest a healthy and filling meal. The full meal includes:
Wine Pairing: 2013 Benziger North Coast Sauvignon Blanc: The acidity of the wine brings out a sweetness in the parsnips. An excellent choice to pair with this simple and unexpected salad.
An easy, raw salad that is best when made ahead of time. A perfect compliment to the rich flavors of holiday meals.
- 1 pound parsnips
- 1/2 cup parsley (roughly chopped)
- 1/4 cup minced red onion
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- Use a vegetable peeler to remove the peel of the parsnips. Shave thin ribbons of parsnip until you reach the core.
- In a large bowl, combine shaved parsnips with parsley, red onion, lemon juice, apple cider vinegar, and olive oil. Toss until well combined and add salt and pepper to taste.
Tips & Tricks: Save the cores and peels to make stock!
- Calories: 153
You could feasibly change up everything with this salad and still end up with a delicious recipe. Change out the parsnips for another root vegetable, add legumes or grains to round out the salad for an easy lunch, or load it up with an assortment of herbs.
CARROTS: Don’t have parsnips? Shaved carrots would be excellent in this salad.
HERBS: Change up the herbs in the salad. Try it with cilantro instead of parsley, or a combo of the two.
VINEGAR: I love the apple cider vinegar in this salad for it’s slight sweetness and bright acidity. Champagne or sherry vinegar would also be good vinegars to use.
I’m notorious for using parsnips as a secondary ingredient in most recipes. However, it really deserves to shine. It’s one of the more mellow roots that taste wonderful raw, roasted, or steamed. The parsnips also pair well with the other in-season roots.