Wow, raw parsnip in a salad, it’s so tasty.
2 parsnips, peeled into ribbons
2 carrots, peeled into ribbons
2 tsp lemon zest
2 Tbsp lemon juice
2 Tbsp canola oil
1 cup chopped fresh parsley or coriander
Place parsnip and carrot ribbons into a bowl.
Add lemon zest, lemon juice, oil and parsley. Mix well.
Place in refrigerator until ready to serve.
Use within 2 days.