Try this Chinese Cabbage Salad recipe, or contribute your own.
Suggest a better descriptionChop and toss vegetables Combine dressing ingredients in saucepan; heat and boil for 1 minute; cool. Brown in large skillet the crunch mixture; cool. About an hour before serving....toss all ingredients together. I also have a great broccoli salad if youre interested. Enjoy the cabbage salad. (If you ever have any leftover dressing, its good on a lettuce salad, also.) Pat H. Posted to EAT-L Digest by Pat Hogberg
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Serving Size: 1 Serving (1295g) | ||
Recipe Makes: 1 | ||
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Calories: 4428 | ||
Calories from Fat: 2594 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 288.2g | 384 % | |
Saturated Fat 46.7g | 234 % | |
Monounsaturated Fat 142.3g | ||
Polyunsanturated Fat 89.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 1688.4mg | 58 % | |
Potassium 2380.3mg | 63 % | |
Total Carbohydrate 438g | 129 % | |
Dietary Fiber 46.1g | 184 % | |
Sugars, other 391.9g | ||
Protein 67.2g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4428
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