Looking for a salad that’s light, crunchy, and anything but boring? This raw carrot and parsnip salad is a fresh twist on classic root veggies, featuring julienned ribbons of carrot and parsnip tossed with chopped parsley, toasted pistachios, and a bright white balsamic–sesame dressing. It’s the perfect no-cook salad recipe for warm-weather meals, easy lunch prep, or when you just want something crisp and flavorful without turning on the stove. Naturally gluten-free and vegan, it’s as beautiful on the table as it is on your fork.
Why You’ll Love It
This salad is all about texture, contrast, and simplicity. The julienned carrots and parsnips offer a naturally sweet crunch, while fresh parsley adds a grassy, herbal lift. The toasted pistachios bring buttery richness and satisfying texture, and the white balsamic-sesame vinaigrette ties everything together with tangy, nutty depth. It’s the kind of recipe that looks fancy but takes just minutes to throw together—and because it’s raw, it’s ideal for meal prepping, picnics, or those “what’s-for-dinner” moments when turning on the oven just isn’t happening. Plus, it’s vegan, gluten-free, and incredibly customizable.
Shaved Carrot & Parsnip Salad with White Balsamic Sesame Dressing (Raw & Vegan)
Equipment
- julienne peeler or regular vegetable peeler will work
Ingredients
- 3 large carrots julienned
- 3 parsnip julienned
- 1/3 cup parsley chopped
- 1/3 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 tsp sesame oil
- 2 tbsp pistachios chopped
Instructions
- In a large mixing bowl, add julienned carrots and parsnip and chopped parsley.
- In a jar or measuring cup, mix together olive oil, white balsamic vinegar, sesame oil and season with salt. Mix well and pour over carrot mixture.
- Toss salad and top with chopped pistachios before serving.