Parsnip-Horseradish Slaw

2 tbsp grated fresh horseradish root or 2 tsp creamy Dijon mustard or prepared horseradish
1½ tablespoons extra-virgin olive oil
Juice of ½ lemon or 1 tablespoon cider vinegar
1 teaspoon honey
4 parsnips, grated (about 4 cups)
4 scallions, green and white parts, finely chopped
1 tart apple, with peel, grated
Salt and freshly cracked black pepper

Combine the horseradish, olive oil, lemon juice, and honey in a large bowl, and mix well.

Add the parsnips, scallions, and apple, and toss well. Season with salt and pepper to taste.

(This slaw will keep in the fridge for up to 1 month, or in the freezer for up to 6 months.)

Makes 4 to 6 servings

From Wild Flavors, Didi Emmons