Parsnip Slaw

Recipe Ingredients

1 1/2 cups	355ml	Julienned parsnips
1/2 cup	31g / 1.1oz	Crabmeat - picked over
1/4 cup	59ml	Very thinly-sliced scallions
2 tablespoons	30ml	Diced red peppers
1 1/2 teaspoons	7.5ml	Champagne vinegar
2 tablespoons	30ml	Mild olive oil

Recipe Instructions

Combine all ingredients and refrigerate.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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