| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Economical, Llf (<20%cf, Salads | 15 | Cups | ||
INGREDIENTS
| 8 | c | Cabbage, shredded |
| 2 | Sweet peppers, thinly sliced | |
| 2 | Carrots, grated | |
| 4 | Green onions, thinly sliced | |
| 1/2 | c | Fresh parsley, chopped |
| 1/2 | c | White or rice vinegar |
| 1/4 | c | Sugar |
| 2 | t | Grated ginger, or 1 tsp |
| dried | ||
| 1/2 | t | Salt |
| 1 | t | Red pepper flakes |
INSTRUCTIONS
In large bowl, mix together cabbage, peppers, carrots, onions and parsley. In separate bowl, whisk vinegar with remaining ingredients. Toss over vegetables until coated and add more pepper flakes if desired. Per 1-cup serving: 45 calories, trace fat 1 g protein, 7g carbo. Contributor: Chatelaine (issue?) Posted to Digest eat-lf.v097.n021 by Cathleen <catht@interlog.com> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 95.3mg
Potassium: 166.2mg
Carbohydrates: 9.2g
Fiber: 1.8g
Sugar: 6.9g
Protein: <1g