http://bpe.com/food/recipes/ferrary/index.html Monthly Market Basket Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer Cook the kohlrabi and carrot in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring the vegetables occasionally. Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad. Serves 6-8. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 243 (80%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 158.5mg||5 %|
|Potassium 69.8mg||2 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 16.4g|
|Protein 0.2g||0 %|
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Calories per serving: 304
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