Try this Chinese Cabbage Salad recipe, or contribute your own.Suggest a better description
Chop and toss vegetables Combine dressing ingredients in saucepan; heat and boil for 1 minute; cool. Brown in large skillet the crunch mixture; cool. About an hour before serving....toss all ingredients together. I also have a great broccoli salad if youre interested. Enjoy the cabbage salad. (If you ever have any leftover dressing, its good on a lettuce salad, also.) Pat H. Posted to EAT-L Digest by Pat Hogberg
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|Serving Size: 1 Serving (1295g)|
|Recipe Makes: 1|
|Calories from Fat: 2594 (59%)|
|Amt Per Serving||% DV|
|Total Fat 288.2g||384 %|
|Saturated Fat 46.7g||234 %|
|Monounsaturated Fat 142.3g|
|Polyunsanturated Fat 89.2g|
|Cholesterol 61mg||19 %|
|Sodium 1688.4mg||58 %|
|Potassium 2380.3mg||63 %|
|Total Carbohydrate 438g||129 %|
|Dietary Fiber 46.1g||184 %|
|Sugars, other 391.9g|
|Protein 67.2g||96 %|
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Calories per serving: 4428
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