I first made this 10 or so yrs ago. It was both too tart and too sweet. I made a couple of changes (to the dressing only) and now I love it! Here goes: 1/3 cup unsweetened apple juice (I keep 'jr juice' packs on hand), 1/3 cup sugar, and 1/3 cup rice vinegar(seasoned, original flavor). All other seasonings the same. 'Layering' is a good way to avoid damaging the raw vegs w/over-handling, but frankly, I think it looks better when you toss just before serving. Also, the flavor is better at 48hrs rather than 24, and it remained crisp and delicious in my fridge 10 days later. One cup parsley is enough. No need to 'garnish'.