Sunday, May 1, 2011

The Raw Deal

by Lucy Arlington

When I was a child, vegetables were always cooked. Perhaps I’m revealing something about how old I am, but raw just wasn’t done back then. When I became a mother, I grew to appreciate serving raw vegetables as an enticement for my children to eat them. Who could resist a crunchy, bright orange carrot? Or a celery stick spread with peanut butter?

Now I eat raw everything. Raw beets. Raw broccoli stems. Raw cabbage. Raw green beans. I could go on an on. And I don’t stop at vegetables either. I just love a good Carpaccio, whether it’s beef or fish.

But I digress. The warm weather is upon us and I’m in salad mode. The recipe I want to share with you today includes raw parsnips, not something the average person eats uncooked. Nonetheless, I hope you try this recipe because it’s delicious. And healthy to boot.

Enjoy!

PARSNIP CARROT SLAW

1 large or 2 medium carrots, peeled

1 large or 2 medium parsnips, peeled

1 yellow pepper (or red, if you prefer the taste)

1 small sweet onion (I use Vidalia)

1 jalapeno, cored and seeded

2 Tbsp chopped fresh cilantro

DRESSING:

½ cup non-fat, plain yogurt

½ cup rice vinegar

½ tsp vanilla extract

sea salt and pepper to taste

1. In a food processor with the grating blade attachment, julienne the carrot, parsnip, and onion. Julienne the pepper by hand (the food processor just mushes it) and chop the jalapeno. Mix and set the vegetables aside.

2. Combine dressing ingredients in a bowl. Add vegetables and cilantro. Mix gently. Let rest for 30 minutes before serving. Tastes even better the next day.

Makes 4-6 servings.