Parsnip-And-Carrot Slaw With Apricot Dressing

Recipe Ingredients

2 cups	474ml	Parsnip - coarsely shredded
2 cups	220g / 7.8oz	Carrot - coarsely shredded
1 cup	110g / 3.9oz	Celery root - coarsely shredded
1/2 cup	118ml	Plain nonfat yogurt
2 tablespoons	30ml	Apricot preserves
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Ground ginger
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

Combine first 3 ingredients in a bowl; toss well.

Combine yogurt and next 4 ingredients; stir well.

Add to vegetable mixture; toss gently to coat.

Source:
Cooking Light, October 1994, page 152

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