Gently whisk together 1/2 cup honey, 1/2 cup rice vinegar, 2 tsp chile california, 2 tsp turmeric, 2 tsp horseradish sauce, and 1/2 tsp salt. Place in a salad-dressing bottle and store in the referigerator.
This delicious, sweet and creamy salad goes really well with burgers or other grill favorites. Grate enough parsnips to get 4 cups grated. Sprinkle 2 Tbsp rice vinegar and 1/4 cup of pure cranberry juice over the grated parsnips. Stir and set aside. In a large mixing bowl, mix up 1/2 cup sour cream, 2 Tbsp sugar, and 1/4 tsp salt to make the dressing. Add the parsnip mixture and 3/4 cups dried cranberries to the dressing and toss. Refrigerate overnight before serving.