Rosy Beet/ Napa Cabbage Slaw


From Global Cookbook. Serves 4-6.
6 c. Thinly sliced Napa cabbage leaves
1 1/2 c. Minced red onion
2 med Beets, grated
1 c. Minced fresh parsley
1/4 c. Red wine vinegar
1/2 c. Water
2 Tbsp. Brown sugar
1/2 tsp Salt
1/3 c. Minced fresh dill leaf
3 Tbsp. Minced fresh chives
1/2 c. Low fat lowfat sour cream
Salt and freshly ground pepper

 

Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring till sugar is dissolved. Pour over vegetables and toss. Add in dill and chives and fold in well. Cover and let marinate overnight. Stir well once or twice. Just before serving, drain off excess liquid. Stir in lowfat sour cream and add in salt and pepper to taste.

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