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Honey-Mustard Root Salad

"When I discovered I didn't have enough carrots for a shredded carrot salad, I improvised by adding parsnips, a leek and red pepper," writes Carolyn Smith, Kalamazoo, Michigan. "Since this dish travels well, I took it to a holiday dinner. Now, the first thing I hear when I walk in the door at family gatherings is, "Did you bring the salad?'"
  • Total Time
    Prep: 20 min. Cook: 10 min. + chilling
  • Makes
    8 servings


  • 1 large leek (white portion only), cut into thin strips
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 2-1/2 cups shredded parsnips (about 5 medium)
  • 2-1/2 cups shredded carrot (about 5 medium)
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon salt


  • In a large nonstick skillet, saute leek in 2 teaspoons oil for 4 minutes. Add the parsnips, carrots and red pepper; saute 5-7 minutes longer or until vegetables are crisp-tender. Transfer to a large bowl.
  • In a jar with a tight-fitting lid, combine the vinegar, mustard, honey, salt and remaining oil; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.
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  • christine
    May 3, 2007

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