One of my favorite summer foods used to be the traditional carrot and raisin salad. It complements so many summer foods like grilled chicken, ribs, or juicy burgers. Unfortunately, I can no longer eat carrots or raisins, so I set out to create something that would fill that same niche in my culinary life. My solution was this parsnip salad with dried cranberries. It’s cool and lightly sweet with just enough tang. Definitely in the same category as my beloved carrot-raisin salad, but it is it’s own beautiful dish.
Be sure to choose thinner parsnips. The larger ones can be too tough.
- Although parsnips look like carrots, they are from a different genus and species. Be sure you don’t confuse parsnips with white carrots. They may look similar, but white carrots are still carrots.
- This recipe uses 100% cranberry juice. Don’t confuse this with cranberry cocktails like Ocean Spray that say 100% juice on the label. Cranberry drinks or cocktails may be 100% juice, but not 100% cranberry juice and usually contain juices that people with latex fruit syndrome may react to, like apple and grape.
- Be careful when selecting dried cranberries. I buy Trader Joe’s dried cranberries with cranberry seed oil, but most brands use sunflower oil, which can cross-react with latex (and makes me quite ill). Be sure to read the label carefully, and if you can’t get any at your local grocery store, you may want to dry your own. The salad would be edible without them, but they make a lovely addition, both visually and with flavor.
- Also read the label carefully on the rice vinegar. Many have additional ingredients, which may or may not cross-react with latex.
- Most sour creams are straight-forward and do not contain any suspect ingredients, but read the label carefully anyway. Some may contain pectin, which is largely derived from citrus fruit, which cross-reacts with latex.