This delicious raw parsnip salad features shaved parsnips, sliced dates, and a simple sage vinaigrette! It’s elegant enough for a holiday meal and easy enough to whip up on an ordinary day. Serve this vegan raw parsnip recipe for an explosion of fall-inspired flavors!
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It’s a very special day in the Veg World. My cookbook, Vegetable Cookbook for Vegetarians: 200 Recipes from Artichoke to Zucchini, is officially on sale! It feels so cool to finally put that in writing and drop the “wherever books are sold” line. I’m so happy to witness the excitement surrounding the book, and I hope it helps a lot of people “eat their veggies”!
To mark the occasion, I’m sharing one of my favorite cookbook recipes that just so happens to be a perfect side dish for Thanksgiving and Christmas, too. This shaved raw parsnip salad has a delicious combination of flavors. And it’s a real stunner!
To quote the cookbook, “the sweet and slightly nutty taste of raw parsnips is an exquisite match for the caramel undertones of fresh dates…[that] shine under a sage-based dressing with a touch of maple syrup.” WOAH. Sounds pretty darn good, don’t you think?
So without further adieu, I present this new recipe to you (#poetry). If you enjoy it, be sure to check out my cookbook…wherever books are sold!!!
How to Make Raw Parsnip Salad
To make shaved parsnips, you will need a swivel peeler or a paring knife. Start by scrubbing the parsnip clean to remove any dirt. If you have a really dirty parsnip, you may want to remove the outer skin before shaving the rest of it.
Trim both ends of the parsnip. Then, start making small shavings with your peeler or knife out of the thick area at the head of the parsnip. Once you have shaved down the head to about the same width as the rest of the vegetable, make long shavings from top to bottom.
If you are using a knife, it’s helpful to place the parsnip on a cutting board so that you can put more pressure on it as you cut the shavings. When you have shaved the parsnip down to the center, cut the remaining piece into small strips.
Now it’s time to complete the raw parsnip salad. Whisk together the ingredients for the dressing in a mixing bowl. Add the shaved parsnips and thinly sliced dates, then toss until coated.
Can you eat parsnips raw?
Yes, parsnips are perfectly safe to eat raw! This may go without saying for some of you, but I don’t blame you at all if you were wondering. Raw parsnips are sweet and nutty, with very subtle hints of licorice. Personally, I love their flavor!
- This is the swivel peeler that I use, and I love it! I highly recommend.
- Raw parsnip salad stores very well in the fridge for up to 5 days. I personally like the salad best after it sits in the dressing for a few hours. So if you want to make this salad for the holidays, it’s a great prep-ahead option.
- When choosing dates for the recipe, look for pitted Medjool dates. Most grocery stores, including Trader Joe’s carry them. If you can’t find pitted dates, you can of course remove the pits on your own. I like to store dates in the fridge to make them easier to cut.
More Parsnip Recipes
Love this raw parsnip salad? Check out the Honey Roasted Parsnips and Raisins, Baked Parsnip Chips, and Roasted Parsnip and Pear Soup!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Raw Parsnip Salad with Dates and Sage Vinaigrette
- Swivel peeler or paring knife
For the salad
- 3 parsnips - scrubbed clean and trimmed
- 6 to 8 pitted Medjool dates - thinly sliced
For the dressing
- 3 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh sage
- Using a swivel peeler or paring knife, shave the parsnips. Start at the thick area at the head of the parsnip, and make small shavings there until it's about the same width as the rest of the parsnip. Then, make long shavings from top to bottom. Add the shavings to a large bowl with the thinly sliced dates.
- Whisk together the olive oil, maple syrup, apple cider vinegar, and fresh sage, pour over the salad, and toss until coated!
- Look for pitted dates at the store for this recipe. If you can’t find dates with the pits removed, you can take them out yourself. It’s also helpful to keep dates in the fridge to make them easier to cut and less sticky.
- This recipe can be made a few hours in advance, and leftovers last in the fridge for up to 5 days. Before serving, you may want to freshen it up with a splash of apple cider vinegar.
Happy cookbook day! – Lizzie
Love veggies? Order my Vegetable Cookbook for Vegetarians today!
First time trying parsnip in a salad. It was very good. When I make it again I’ll use a little less maple syrup
Lizzie Streit, MS, RDN
I’m so glad that you enjoyed the recipe! Thanks for your comment.