Try this Cabbage, Cilantro and Red Pepper Salad recipe, or contribute your own.Suggest a better description
>From: email@example.com (Sam M Rasheed) Prepare vegetables and place them in salad bowl. Toss olive oil through the vegetable to coat them. Add rice vinegar & salt. Toss gently and serve. Makes 4 servings. Posted to JEWISH-FOOD digest by firstname.lastname@example.org (Deena Abraham) on Nov 16, 1998,
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|Serving Size: 1 Serving (741g)|
|Recipe Makes: 1|
|Calories from Fat: 131 (43%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 2442.3mg||84 %|
|Potassium 1316.6mg||35 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 23.4g|
|Protein 8.8g||13 %|
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Calories per serving: 305
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