Serves 4



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.