Carrot and Parsnip Slaw
Ingredients
- 1/4 cup olive oil
- 1/4 cup champagne or white wine vinegar
- 1 Tbs. agave nectar
- 1/2 tsp. celery seed
- 2 carrots, cut into 2 1/2-inch matchsticks or julienned on a mandoline (2 cups)
- 1 parsnip, cut into 2 1/2-inch matchsticks or julienned on a mandoline (1 cup)
- 1 red bell pepper, cut into 2 1/2-inch matchsticks or julienned on a mandoline (1 cup)
- 1/2 cup parsley leaves, coarsely chopped
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