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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)
----------------------------------------------
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


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