Parsnip slaw

Yield: 2 servings

Measure Ingredient
1½ cup julienned parsnips
½ cup crabmeat; picked over
¼ cup very thinly-sliced scallions
2.00 tablespoon diced red peppers
1½ teaspoon champagne vinegar
2.00 tablespoon mild olive oil

Combine all ingredients and refrigerate. This recipe yields 2 servings.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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