Put shredded cabbage in large bowl and cover with boiling water. Let sit for 3 minutes and drain in colander. Add onions and chiles. Mix well. Whisk oil and vinegar in a bowl until emulsified. Whisk in remaining ingredients and let sit 10 minutes. Pour over cabbage and mix well. Cover and refrigerate. Best when eaten the same day. Recipe by: Chile Pepper Magazine 4/98 Posted to bbq-digest by Kit Anderson
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8|
|Calories from Fat: 35 (46%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 64.9mg||2 %|
|Potassium 250.3mg||7 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 5.8g|
|Protein 2.1g||3 %|
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: 76
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