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Combine the dressing ingredients in a plastic bag large enough to hold the cabbage. Add the cabbage, toss it with the dressing, and allow the mixture to macerate for at least 2 hours. Transfer the salad and dressing to a serving bowl, sprinkle with the carrot and serve. Nutritional analysis per serving: calories 34; protein 2 gm; carbohydrates 7 gm; fat 0.1 gm; saturated fat 0 gm; cholesterol 0 mg; sodium 585 mg. Recipe By : Jacques Pepin, Todays Gourmet II File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 219.2mg||8 %|
|Potassium 19.6mg||1 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.3g|
|Protein 0.4g||1 %|
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Calories per serving: 21
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