Parsnip-Carrot Slaw

10 Mar

grated slaw  veggies

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!

rainbow carrot closeup
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.


Parsnip-Carrot Slaw


  • 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.

Happy Eating-

l. dunn

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