| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | October 199 | 1 | Servings |
INGREDIENTS
| 1 | T | Fresh lemon juice |
| 1 | t | Sugar |
| 3/4 | t | Salt |
| 3 | c | Finely shredded cabbage |
| 1/2 | Red onion, sliced thin | |
| about | ||
| 1/3 cup | ||
| 1/3 | c | Grated carrot |
| 2 | T | Finely chopped fresh mint |
| leaves or 3/4 | ||
| teaspoon crumbled dried | ||
| 2 | T | Chopped fresh coriander |
| 1 | T | Vegetable oil |
INSTRUCTIONS
In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well. Serves 2. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 142
Total Fat: 16.2g
Cholesterol: 0mg
Sodium: 1822.2mg
Potassium: 732.3mg
Carbohydrates: 30.2g
Fiber: 12.2g
Sugar: 14.9g
Protein: 5.2g