Serves 6
Ingredients:
- 3 parsnips, peeled and sliced thin
- ½ head of red cabbage, shredded
- 3 carrots, peeled and shredded
- 1/2 bunch parsley, chopped
- ¼ c sunflower seeds, (or ground flax seeds or any nut preferred)
- 1 tbsp ginger, freshly grated
- ½ tbsp. white miso paste
- ¼ c white wine vinegar
- ¼ c olive oil
- 1 tbsp lemon juice
- 2 tbsp dill, dried or fresh
- Salt & pepper to taste
- (optional: add arame or nori seaweed or any other for added nutritional benefits)
Instructions:
- Peel the carrots and parsnips, trimming the ends off. Shred with a food processor, or slice, the carrots, parsnip, parsley and cabbage. Toss together in a larger serving bowl.
- In a small mixing bowl, mix the ginger, miso, vinegar, oil, and dill. Combine well and drizzle over the salad and toss to evenly coat. Garnish with sunflower seeds.