This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997.
I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :)
I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish.
The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste.
Prep time is 45 mins, depending on how much stuff you choose to put in it.