Spring is almost here. I am tired of the snow (and the shoveling that comes with it) and ready for warm, sunny picnic weather to return. For some reason I have been craving picnic and barbecue food lately, and the first thing on my list to make was…cole slaw of all things. Cole slaw gets a pretty bad rep, as it’s usually pretty unremarkable and contains two main ingredients most people turn their noses up at: raw cabbage and lots of mayo. I decided to make a slaw with parsnips and carrots instead of the usual cabbage, and the sweetness of the parsnip lent itself beautifully to the tangy flavor that cole slaw is often known for. I wasn’t really sure what to expect while putting it together but the end result was very reminiscent of traditional cole slaw I ate growing up: crisp, crunchy, a little bit sweet, and a tiny sour bite.
I bought rainbow carrots because they sounded funky. Look at those bold colors!
If you really hate cole slaw, I don’t expect this recipe to convert you. But if you’re looking for a new way to use up some parsnips and carrots, then this quick and easy side might be just the ticket. I expect to be making this a lot in the warmer months ahead.
- 1/2 lb parsnips
- 1/2 lb carrots
- 2 T capers
- 1 T minced pickles
- 1 cup mayo
- 2-3 T lemon juice
Peel your veggies. Grate using a box grater or a food processor. Combine all the grated veggies in a large bowl. In a separate bowl, mix together mayonnaise, minced pickles, capers, and lemon juice until well combined. Slowly pour the mayo mixture over your shredded veggies, stopping to toss the mixture a few times so the dressing begins to sink in to the slaw.
Can be eaten immediately or refrigerated for later use. I’d probably use it by the next day.