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Parsnip and Apple Slaw with Creamy Parsley Dressing

By Edith Thayer


3/4 cup sour cream

1 1/2 teaspoons sugar

3 tablespoons minced red or yellow onion

3 tablespoons chopped fresh parsley

salt and pepper to taste

1 1/2 tablespoons lemon juice


3-4 medium parsnips, peeled and shredded

2 medium apples, unpeeled, cored and finely diced

1/4 cup dried cranberries

Combine and Refrigerate at least 2 hours before serving to allow the parsnips to soften

add as garnish:

1/4 cup pine nuts or slivered almonds