This is an elegant, cold salad with a sushi kind of vibe. Raw parsnip has an unexpected sweetness with a texture crisp enough to hold up to the sauce.
I recently upgraded this salad by simply toasting an eggroll skin in a muffin pan. Toast very quickly as they burn fast.
Now, I place the eggroll wrapper on the bed of Lettuce with avocado on the side.
Whole Foods has a sparkling yuzu water that I used to marinate the parsnip and carrot mixture.
Mayonnaise of any kind is no longer in my kitchen. I cannot find any without oil. Instead, I will use plant yogurt like So Delicious unsweetened coconut.
This recipe was updated with my replacements as options. The old recipe was really delicious too and I don’t want to lose it.
Parsnip salad
Coarsely grated raw parsnip is a great substitute for crab. I made a salad out of it here but have used this in a sushi roll (think California roll). This would be good on a bun with lettuce, avocado and tomato as well!
Print Recipe
Ingredients
- 1 Raw parsnip About 1 cup after grating
- 1 Small carrot
- 1/3 Cup Vegan Mayo or plant yogurt So delicious unsweetened coconut yogurt or Grapeseed Veganaise
- 3 Tbsp Yuzu I used Yuzu sparkling water
- 2 Tbsp Sriracha
- 1 Tbsp Gomasio This is a Kelp, Dulse and sesame seed mix
- 1/4 Tsp Salt
- 4 Green onions
- 2 Avocado
- 1 tbsp Lime juice
Instructions
- Peel and grate the parsnip on a medium grate. Add mayo (or yogurt) sriracha, gomasio and salt. Add the yuzu and/or lime juice. Stir to incorporate. Taste to determine if you would like more sriracha or salt.
- See how to make eggroll wrapper bowls in the notes.
- Cut off the onion tips and trim green onion. Thinly cut on the bias and set aside for garnish.
- Slice your avocados in half and remove the seeds. Use a spoon to remove the avocado from the hulls and arrange two avocado halves on each plate. Sprinkle with lime juice and lightly salt them.
- Fill each half with the parsnip salad. Top with green onion and a drizzle of sriracha.
Notes
This is a Snap Pea Sheep recipe!
Tip: If you are serving the salad in an avocado, take a thin slice of avocado off the bottom so the avocado will sit level on the plate.
I served these on some perfectly cooked asparagus spears, but these could be served on salad greens or rice.
TO make the eggroll wrapper basket, I LIGHTLY brushed the wrapper one side. I gathered all four corners then carefully set them in a muffin pan. I folded the wrapper as needed, trying to get the wrapper to have as much bowl area as possible. I was able to fit three in a 6 well muffin pan.
I have these little whisk balls that I bought for salad dressings and the like. They are great to stuff into wontons, taco shells or whatever I am trying to crisp up. They keep the bowl from collapsing then come right out when I am done.
My toaster over has settings from 1-6. I toasted these on 2 then turned them upside down (with the whisk ball) onto a baking sheet and toasted on 1 to finish.
