Raw Parsnip Winter Salad

Sarah makes this for fall and winter feasts. Parsnips are amazing raw. 

3 cups shredded raw parsnip
1 and 1/2 lemons, juiced (if organic, include some zest)
3/4 cup currants
1 cup whole milk yogurt
honey to taste
pinch of salt to taste

Grate parsnips, unpeeled is fine as long as they’re good and cleaned of dirt.
Just grate down to the inner core, which is tougher, and you can tell when you get there. Then mix with the other ingredients and taste. If you let it marinate a little while before serving, the flavors meld more.
You can use dates or other dried fruit instead of currants, or a mix.