Instructions: 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.

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

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