Cook carrots, drain well, and cool slightly. Set aside. For sauce, stir the sugar into the vinegar until dissolved. Then mix in the remaining sauce ingredients. Combine the vegetables with the sauce and refrigerate overnight. Stir before serving, garnish with fresh parsley if desired. Recipe by: Reader Submitted to Sacramento Bee 7/23/97 Posted to MC-Recipe Digest V1 #777 by Crane Walden
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 29.8mg||1 %|
|Potassium 19.1mg||1 %|
|Total Carbohydrate 75.3g||22 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 75.3g|
|Protein 0.1g||0 %|
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Calories per serving: 316
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