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Raw Carrot Salad with Parsnips
This raw carrot salad with parsnips and champagne vinaigrette is sweet, crunchy and refreshing...served with a touch of irony. It comes together quickly and pairs perfectly with pulled pork and avocado for easy, weeknight paleo tacos.
599
20 min
TOTAL TIME
122
CALORIES
$0.59
PER SERVING
Ingredients
9 INGREDIENTS
8 SERVINGS
fresh parsley
1 tbsp whole grain mustard
1 lb organic carrots
1 1/2 tbsp champagne vinegar
4 tbsp extra virgin olive oil
fresh cracked pepper
flaky malden sea salt
3 medium parsnips
1 clove garlic
Directions
9 STEPS
20 min
PREP TIME
20 min
TOTAL TIME
View Directions on Our Salty Kitchen
Health Info
Macros
13g
CARBS
7g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
PALEO
WHOLE 30
MEDITERRANEAN
VEGAN
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Frequently Asked Questions
What ingredients do I need to make a carrot salad?
How do I select the best carrots for the salad?
Do I need any special equipment to make carrot salad?
Can I make any substitutions for mayonnaise?
Can I adjust the consistency of the salad?
What is the best way to prevent common mistakes when making carrot salad?
How long can I store carrot salad in the fridge?
Can I make carrot salad ahead of time for meal prep?
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