Parsnip and Red Cabbage Salad

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:

1. 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.
2. 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.