In large bowl, combine cabbage, cucumber, and carrots; cover and refrigerate until well chilled or until ready to serve. In jar with tight-fitting lid, combine vinegar, vegetable oil, soy sauce, sesame oil, honey, jalapeno, garlic, and salt. Cover and refrigerate. Just before serving, shake vinegar mixture; pour over salad and toss. Sprinkle with peanuts and serve. Recipe by: Country Living (March 1998) Posted to recipelu-digest by "Nesb2@aol.com"
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6|
|Calories from Fat: 71 (53%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 127.1mg||4 %|
|Potassium 408.5mg||11 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 9.9g|
|Protein 3.2g||5 %|
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Calories per serving: 133
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