Shred the cabbage and sprinkle with about 1-2 tbsp. salt. Let sit about 20 minutes. Rince the cabbage thoroughly. Add the other vegetables. Mix together the vinegar, olive oil, sweet & low and pepper. Pour onto vegetables and mix thoroughly. Allow to marinate for several hours before serving. Leaving it on the kitchen table, it will marinate more quickly than if refrigerated. Posted to JEWISH-FOOD digest Volume 98 #034 by MINNIEMA
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|Serving Size: 1 Serving (4261g)|
|Recipe Makes: 1|
|Calories from Fat: 1011 (51%)|
|Amt Per Serving||% DV|
|Total Fat 112.3g||150 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 79.5g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 0mg||0 %|
|Sodium 709.8mg||24 %|
|Potassium 7056.8mg||186 %|
|Total Carbohydrate 233.6g||69 %|
|Dietary Fiber 96.2g||385 %|
|Sugars, other 137.5g|
|Protein 50.1g||72 %|
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Calories per serving: 1966
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