Parsnip and Carrot Salad

Parsnip and Carrot Salad

  • Preparation 10 min
  • Servings 4
Featured in RICARDO Magazine (FALL 2015)
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Ingredients

    • 2 carrots, thinly julienned
    • 2 parsnips, thinly julienned
    • 1 tbsp (15 ml) lemon juice
    • 2 tbsp (30 ml) olive oil
    • 1 cup (30 g) vegetable sprouts (radishes, beans, etc.)
    • Salt and pepper

Preparation

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