In a small saucepan combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring, for 30 seconds. In a blender puree the vinaigrette until it is smooth and in a bowl toss it with the cabbage and the carrot. Serves 2. Gourmet July 1993
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 166 (74%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 59.8mg||2 %|
|Potassium 156.9mg||4 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 14.6g|
|Protein 0.9g||1 %|
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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: 223
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