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In a large bowl, combine the cabbage, pimientos, green pepper and onion. Toss lightly; set aside. Combine remaining ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until slightly thickened. Pour over cabbage mixture. cover and regrigerate 4 hours or overnight. Slaw will keep in the refrigerator for several days.
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|Serving Size: 1 Serving (891g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 40 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 9.6mg||0 %|
|Potassium 355.4mg||9 %|
|Total Carbohydrate 618g||182 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 613.2g|
|Protein 5.3g||8 %|
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Calories per serving: 2458
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