Mandarin orange salad with parsnip is a quick, simple & easy salad recipe. It's sweet and crunchy with a mild acid from orange and mandarin that you don't even feel the bitter taste of black radish. Appreciate the parsnip nutty taste while mandarin juice burst in your mouth. Your weight loss & anti-inflammatory salad recipe.
This parsnip recipe is a creation of its own, it's unique. It hasn't been long since I started cooking with parsnip, I'll be glad to share with more of parsnip recipes, and while we might think of it as a white carrot, it's not a carrot.
Mandarin oranges are in season, and they pair so well with parsnip in this mandarin orange salad. I love this salad recipe because none of the ingredients is overwhelming, it's a perfect combination of sweet, tart, bitter and nuttier flavors.
"Wait a minute!"
"Could you explain what is parsnip"
"With pleasure, my dear"
What are parsnips
Parsnip is a root white vegetable that has been grown since ancient times in Europe and Asia.
Although they look like carrots and you'd think of them as white carrots, Parsnips are different, but they belong to the same family as carrots, dill, and parsley.
Parsnips are also referred to as forgotten vegetables as they're rarely consumed now than some years back.
Some years back, the parsnip was used as a sweetener in Europe before the sugarcane took over.
Parsnips are a good source of
- Dietary fiber
- Vitamins like C, folate, E, B6, thiamin among others
- Pantothenic acid
What does parsnip taste like?
They are enjoyed for their flesh white root which has a nuttier, earthly taste. It's sweet but not as carrots when raw, but after cooking, parsnip becomes sweeter. While carrot is juicy, parsnip is fibrous.
Now, do you see why this mandarin orange with parsnip recipe is deliciously sweet?
"What about mandarin orange?"
Mandarine orange also known as mandarin or mandarine are thought to have come from India crossing through China where they acquired their name.
They are sweeter and less acidic than oranges.
Calories in a mandarin orange
From a medium-size mandarin orange, you'll get;
- around 40 calories count
- 10.1g carbs
- 1.4g fiber
- 0.6g protein
- 26.6mg vitamin C
- 680 IU vitamin A
- 166mg Potassium
- 37g Calcium
How to make a mandarin orange salad with parsnip
This mandarin orange salad calls for very few ingredients, yet it's nutritious and healthy. A perfect weight loss salad, it has a lot of fiber, especially from parsnip.
- Start by toasting some seeds and nuts of your choice and let them cool down.
- You need to grate your parsnip, don't get the big mature parsnips as they're very fibrous.
- Grate a small part of black radish, I grate them very finely so that I feel less of its bitter taste
- Peel your mandarin, and separate the segments
- Get the orange supremes, save the orange juice by squeezing the orange membranes in a bowl.
- Make a deliciously sweet dressing using the orange juice, yogurt, and some olive oil.
- Mix and season. Voilà your mandarin orange salad with parsnip is ready to be enjoyed.
This mandarin orange salad is low in carbs making it fit for weight loss. High in vitamin C, add this salad into your anti-inflammatory diet. It also will help you improve your digestion.
Do you know parsnip? do you cook with it, what is your favorite parsnip recipe? What do you think about this raw parsnip recipe?
Let's chat in the comments below. Don't forget the press the sharing buttons, thank you.
My love to you, Githu.
Mandarin orange salad with parsnip
- A vegetable grater
- A bowl
- 1 cup grated parsnip
- 1 mandarin orange (segments)
- 1 orange (for zest, supremes & juice)
- A thumb of black radish
- 2 tbsp Pan toasted seeds & nuts
- 1 lemon (for juice +zeste)
- 1 yogurt (90g)
- 1 tbsp cold-pressed olive oil
- pinch of salt
- freshly ground black pepper (optional)
- Bring the grated parsnip, black radish, mandarin segments, and nuts & sees in a serving bowl
- Get the zest of both orange and lemon by using the vegetable grater
- Squeeze the lemon on the parsnip
- Get the orange supremes and add them in the bowl
- Squeeze out the juice in orange membranes in a small bowl
- In that small bowl add yogurt, oil, black pepper, and salt. Whisk well
- Pour the dressing on the ingredients in the bowl
- Mix well
- Sprinkle the zest on top after serving, enjoy your mandarin orange salad
- If you have some remaining dressing, put in a small jar and keep in the fridge for 3-4 days
- Thank you for sharing and pinning this recipe. My love to you, kiss.