Parsnip Cranberry Salad
Made of grated parsnips with dried cranberries and a creamy dressing, serve this sweet and tangy pink salad cold along with your favorite summer foods off the grill.
Servings Prep Time
8servings 25minutes
Passive Time
8hours
Servings Prep Time
8servings 25minutes
Passive Time
8hours
Ingredients
Parsnip Mixture
Dressing
Instructions
  1. Grate the parsnips to get 4 cups grated parsnips.
  2. Place the parsnips in a medium-sized bowl and sprinkle the vinegar and cranberry juice over them. Stir and allow them to sit while making the dressing.
  3. In a large mixing bowl, whisk together the sour cream, sugar, and salt.
  4. Add the parsnip mixture to the dressing along with the dried cranberries. Mix gently until all the parsnips are coated in dressing.
  5. Refrigerate at least overnight. This allows the vinegar and salt to soften the parsnips and moisture comes out of the parsnips and adds to the dressing.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.