Carrot Slaws are very common in our diet. so I figured, why not try out a parsnip slaw, after all they are cousins right, carrots and parsnips… Parsnips are a bit more waxy in texture and tougher to grate that crunchy carrots, but a little hard work does everyone good. And of course there are electronic graters for those who like them.
Me I am a plain old grate it by hand girl. So I grated about 3 heaped cups of Parsnips and came up with this coleslaw, that is one of the most refreshing salads I have had.
3 cups grated parsnip
1/2 jalapeno finely chopped
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1 tablespoon sunflower seed oil
Juice of 1 lemon
1 tsp salt
1 pinch asafoetida powder (optional)
2 tbsps finely chopped cilantro
1. In a small saucepan, heat the oil
2. Add the mustard and cumin seeds and when it starts sputtering add the finely chopped jalapenos and asafoetida and turn the heat off.
3. In a mixing bowl, add the rest of the ingredients, top off with the oil mixture and mix well.
4. Serve with burgers, in a wrap, or as a snack on it’s own.