Save on Pinterest

Honey-Mustard Root Salad

Total Time

Prep: 20 min. Cook: 10 min. + chilling


8 servings

"When I discovered I didn't have enough carrots for a shredded carrot salad, I improvised by adding parsnips, a leek and red pepper," writes Carolyn Smith, Kalamazoo, Michigan. "Since this dish travels well, I took it to a holiday dinner. Now, the first thing I hear when I walk in the door at family gatherings is, "Did you bring the salad?'"
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 large leek (white portion only), cut into thin strips
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 2-1/2 cups shredded parsnips (about 5 medium)
  • 2-1/2 cups shredded carrot (about 5 medium)
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon salt


  1. In a large nonstick skillet, saute leek in 2 teaspoons oil for 4 minutes. Add the parsnips, carrots and red pepper; saute 5-7 minutes longer or until vegetables are crisp-tender. Transfer to a large bowl.
  2. In a jar with a tight-fitting lid, combine the vinegar, mustard, honey, salt and remaining oil; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Recommended Video