Rosy beet/ napa cabbage slaw (shepherds)

6 Servings

Ingredients

Quantity Ingredient
6 cups Thinly sliced Napa cabbage leaves OR regular cabbage leaves
1½ cup Chopped red onion
2 mediums Beets; grated
1 cup Chopped fresh parsley
¼ cup Red wine vinegar
½ cup Water
2 tablespoons Brown sugar
½ teaspoon Salt
⅓ cup Chopped fresh dill leaf
3 tablespoons Chopped fresh chives
½ cup Low fat sour cream
Salt and freshly ground pepper

Directions

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

Recipe by: MORE RECIPES FROM A KITCHEN GARDEN* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 22, 1998

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