Parsnip Slaw

1 1/2 cups Julienned parsnips
1/2 cup Crabmeat -- picked over
1/4 cup Very thinly-sliced scallions
2 tablespoons Diced red peppers
1 1/2 teaspoons Champagne vinegar
2 tablespoons Mild olive oil

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

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