Asian Salad with Fresh Parsnip Slaw and Ponzu Vinaigrette

One of those days that you want something light and crisp...
Ribbons of parsnip, apple, carrot, spring onions
Roasted, peeled red pepper, sliced lengthwise
Baby arugula

4 tbsp vegetable oil
2 tbsp ponzu sauce
2 tbsp rice vinegar
1 tsp sugar
fresh ground pepper

Pour the whisked dressing over the veggie ribbons, let stand for 20 minutes in the fridge to marinate. Mix in the arugula and serve with olive oil toast.

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