Cooking 101 / Lunch / Main course / Salads

Carrot and parsnip salad

Carrot and parsnip salad

After the holidays, I don’t know if you are like me, but I need something light to eat and I find raw vegetables make me feel like they are cleaning all the excess of food I ate during this time of the year. Maybe it’s in my mind but at least I’m having something good. :-)

This is a fresh colourful carrot salad you can have at any time. You can make a lot, and keep it for a good two days. It is made with this root vegetable we eat a lot in winter because it is the most available, I guess we have no choice but to like it. :-)

It is also a great idea to put this salad on the table for any brunch, since it can be made ahead of time.

Onions are a good source of phytosterols as you can see on Benefits of Phytosterols.

Red onions

Preparation time: 15 minutes

Set aside for 15 minutes


  • 3 organic carrots
  • 3 organic parsnips
  • 2 small organic red onions
  • 1 tbsp.(15ml) of chia seeds
  • 3 tbsp. (45ml) of organic parsley
  • 4 tbsp. (60ml) of olive oil plus more for the onions
  • 2 tbsp. (30ml) of organic apple cider vinegar
  • salt and pepper


  1. To prepare the red onion, you will need to thinly slice them and put them on a plate. Cover them with a little bit of oil and add a bit of salt. Do the same on the other side. Set aside for 15 minutes.
  2. In the meantime, you will need to shred the carrots and the parsnips.
  3. Put them in a salad bowl. Add the parsley , the chia seeds, the oil, the vinegar the salt and the pepper.
  4. Stir the salad and add the onions.

It will taste better if you let it marinate for 15-20 minute, if you don’t have time, you can eat it right away.

Enjoy it at lunch or as a side dish! Very tasty!

6 thoughts on “Carrot and parsnip salad

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