Get ready to revolutionize your side dish game with this incredibly fresh and vibrant Parsnip and Carrot Slaw with Apricot Dressing! Imagine a crisp, tangy salad that combines the earthy sweetness of parsnips and carrots with a luxurious apricot-infused dressing that will have your guests begging for the recipe. This isn't just another boring slaw - it's a culinary adventure that transforms humble root vegetables into a spectacular dish that's both nutritious and absolutely delicious!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large parsnips, grated
- 2 large carrots, grated
- 1/4 cup dried apricots, chopped
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Wash the parsnips and carrots thoroughly under cool running water to remove any dirt or debris.
- Peel the parsnips and carrots using a vegetable peeler, removing the outer skin completely.
- Using a box grater or food processor with a grating attachment, carefully grate the parsnips and carrots into thin, uniform shreds.
- Place the chopped dried apricots in a small bowl and finely chop them into small pieces to distribute evenly in the slaw.
- In a separate mixing bowl, combine mayonnaise and apple cider vinegar, whisking until smooth and well incorporated.
- Add the grated parsnips and carrots to a large serving bowl.
- Sprinkle the chopped dried apricots over the grated vegetables.
- Pour the mayonnaise and apple cider vinegar dressing over the vegetables and apricots.
- Gently toss all ingredients together until the vegetables are evenly coated with the dressing.
- Season with salt and pepper to taste, mixing thoroughly.
- Cover the bowl and refrigerate for 10-15 minutes to allow flavors to meld before serving.
- Serve chilled as a refreshing side dish or light salad.
Tips
- For the most uniform and delicate texture, use a food processor with a grating attachment or a sharp box grater. Consistent shredding ensures even dressing distribution.
- Choose fresh, firm parsnips and carrots for the best crunch and flavor. Look for vegetables that are free from soft spots or blemishes.
- Allow the slaw to rest in the refrigerator for at least 10-15 minutes before serving. This resting time lets the flavors meld and intensify, creating a more complex taste profile.
- For a lighter version, you can substitute Greek yogurt for half the mayonnaise to reduce calories while maintaining creaminess.
- Feel free to add extra crunch with toasted nuts like almonds or sunflower seeds for additional texture and nutty flavor.
- This slaw is incredibly versatile - serve it as a side dish, a light lunch, or even as a topping for grilled proteins like chicken or fish.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 1g
Fat: 8g
Saturated Fat: g
Cholesterol: 5mg
