Grate the cabbage very finely. Combine with the chopped pepper and onion.
Mix the rest of the ingredients together in a saucepan. Bring to a boil over moderate heat, stirring often. Pour the hot mixture over the cabbage mixture and mix well. Let cool to room temperature and then refrigerate. Serve cold.
Note: If using Splenda instead of sugar, do not add to the saucepan with the rest of the dressing ingredients. Add after the dressing mixture has been added to the cabbage mixture and cooled.
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|Serving Size: 1 recipe (523g)|
|Recipe Makes: 1|
|Calories from Fat: 1312 (95%)|
|Amt Per Serving||% DV|
|Total Fat 145.7g||194 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 40.1g|
|Polyunsanturated Fat 79.6g|
|Cholesterol 0mg||0 %|
|Sodium 18.7mg||1 %|
|Potassium 478.7mg||13 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 9.1g|
|Protein 1.8g||3 %|
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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: 1379
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