1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon honey
1/4 cup apple cider vinegar
1/4 cup chopped parsley, loosely packed
1/2 cup olive oil
2 cups carrots, peeled and shredded
2 cups parsnips, peeled and shredded
1 cup rutabaga, peeled and shredded
1/4 cup red radishes, chopped
For the vinaigrette, whisk together lemon juice, salt, honey, vinegar, and parsley in a mixing bowl. Whisk in the olive oil until emulsified.
Combine vegetables and toss with desired amount of vinaigrette.