This colorful tangy-spicy cabbage slaw is popular with papusas or other Salvadoran dishes.
Heat vinegar, salt, and lime juice in a small pan. Turn off heat, add Splenda and allow to cool a bit.
Toss vegetable ingredients together in a large bowl. Add the olive oil to the vinegar mix and pour over vegetables while tossing. Store, covered, in the refrigerator for at least 2 hours. Overnight is better.
Makes about 8 (1 cup) servings.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 8 | ||
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Calories: 94 | ||
Calories from Fat: 18 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 116.5mg | 4 % | |
Potassium 349.8mg | 9 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 15.5g | ||
Protein 2.2g | 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: 94
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