Ingredients:

For the Dressing:
3 tablespoons fresh lime or lemon juice
2 tablespoons olive oil
1/3 cup tightly packed parsley leaves
¼ teaspoon ground cumin
¾ teaspoon sea salt
1/8 teaspoon freshly ground pepper

For the Salad:
4 medium parsnips, peeled (optional), and shredded
3 small turnips, peeled and shredded
1 small red onion, slivered

Directions:

  1. To prepare the dressing: In a food processor or blender, whirl the lime or lemon juice, oil, parsley, cumin, salt, and pepper for 30 seconds or until parsley is minced. Set aside.
  2. To prepare the salad: Bring a large saucepan of water to a boil over moderately high heat. Add the parsnips and turnips, and red onion and cook for 2 minutes (the water will not boil). Drain the vegetables, then immediately run cold water over them to stop the cooking. Drain well. Transfer to a large bowl. Add the dressing and toss until well combined. Serve warm or chilled.

Serves 4-6