In a large bowl, combine the shredded cabbage and peppers. In a smaller bowl, whisk together the mayonnaise, lime juice, vinegar, salt and sugar. Add pepper to taste. Pour over cabbage, mix well and refrgierate for at least 1 hour. Before serving, add the blue cheese and mix well. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 6|
|Calories from Fat: 208 (65%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 23.7mg||7 %|
|Sodium 603.9mg||21 %|
|Potassium 356.9mg||9 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 21.3g|
|Protein 5.2g||7 %|
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Calories per serving: 320
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