Ingredients 

3 parsnips, peeled & cooked
1 carrot
½ red onion, finely sliced
¼ cup flat leaf parsley, finely chopped
3 tablespoons olive oil
1 tablespoon white or balsamic vinegar
Juice of 1 lemon

Method

Peel and cut the top ends off the parsnips and cook for a few minutes in boiling water

Cut the ends off the carrots. Using a vegetable peeler, shave thin ribbons from the parsnip and carrot until you reach the core (save cores to use in soup). In a large bowl, combine the ribbons, red onion, and parsley

In a small bowl, mix the olive oil, vinegar and lemon juice. Pour dressing over the salad and serve