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New England Parsnip Slaw

Categories: Low-fat, Vegetarian
Type: Salads

Here's a crunchy, tart, and tangy way to serve parsnips -- which provide a wallop of healthy fiber in every serving!

Serves: Serves: 4 (1/2 cup)


  • 1/3 cup Land O Lakes no-fat sour cream
  • 1/4 cup Kraft fat-free mayonnaise
  • Sugar substitute to equal 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1/8 teaspoon black pepper
  • 1 tablespoon finely chopped onion
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 2 cups peeled and shredded parsnips
  • 1 cup (2 small) cored, unpeeled, and chopped Red Delicious apples

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  1. In a medium bowl, combine sour cream, mayonnaise, sugar substitute, lemon juice, and black pepper. Stir in onion and parsley. Add parsnips and apples. Mix well to combine.
  2. Cover and refrigerate for at least 1 hour. Gently stir again just before serving.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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