Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar is dissolved. Pour over vegetables and toss. Add dill and chives and mix in well. Cover and let marinate overnight. Stir well once or twice. Just before serving, drain off excess liquid. Stir in sour cream and add salt and pepper to taste. Serves 4 to 6. Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: A crunchy sweet/sour rosy slaw that is hard to beat when hot weather potlucks beckon you and your family. Plan to bring the recipe. REF: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995. See also http://www.shepherdseeds.com/sgsweb/kitchen/cookbooks.html Recipe by: MORE RECIPES FROM A KITCHEN GARDEN* Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (27%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.5mg||2 %|
|Sodium 31mg||1 %|
|Potassium 266.5mg||7 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 14g|
|Protein 2.6g||4 %|
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Calories per serving: 98
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