Parsnip and Crab Salad recipe

Preparation Time: 70 minutes

This simple chilled salad is perfect for serving as a starter - parsnips and crab meat are tossed in a mixture of white wine vinegar, extra-virgin olive oil, salad onions and red pepper. Pile on top of toasted ciabatta slices for a delicious, elegant meal.


  • 4 parsnips
  • 150g crab meat, either fresh or tinned, bones removed
  • 4 salad onions
  • 1 small red pepper
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. white wine vinegar
  • Salt and pepper


  1. Peel and julienne the parsnips (chop into very thin fingers). Thinly slice the salad onions. Slice the pepper in half and remove the seeds and pith, then finely dice.

  2. Whisk together oil and vinegar and season with salt and pepper. Add parsnips, crab meat, salad onions and red pepper. Cover and refrigerate for 1 hour before serving.

You can easily customise this salad - add carrots for colour and crunch, or green pepper for extra flavour and texture. Recipe serves 2 as a starter or 4 as part of a main course.

Recipe Details:

  • Author: Laura Young.
  • Published:

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