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Suggest a better descriptionShred the cabbage fine with a sharp knife or in a food processor. Cut out the core; this is the cooks bonus if it is sweet, discard it if it is bitter. In a medium-size bowl, combine the cabbage with the green onions, dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise, and toss again. Cover and chill 1 hour before serving. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 182 | ||
Calories from Fat: 144 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 13.3mg | 4 % | |
Sodium 304.1mg | 10 % | |
Potassium 23.5mg | 1 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.2g | ||
Protein 0.4g | 1 % | |
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: 182
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