Ingredients
- 1 1/2 cups julienned parsnips
- 1/2 cup crabmeat, picked over for shells and cartilage
- 1/4 cup very thinly-sliced scallions
- 2 tablespoons diced red peppers
- 1 1/2 teaspoon champagne vinegar
- 2 tablespoons mild olive oil
Description
Parsnip Slaw
Emerils
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