Grate carrots in food processor. Put in large mixing bowl. Replace grating blade with slicing and process all the cabbages. Put in bowl with carrots. Mix together rice vinegar and sugar. Season with salt and pepper. Whisk together. Slowly whisk in vegetables and sesame oil. Put scallions in oil mixture. Pour over cabbage-carrot mixture and toss well. Sprinkle with sesame seeds. Approximately 5-8 minutes. Per serving (excluding unknown items): 1666 Calories; 165g Fat (86% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 157mg Sodium By Patty
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|Serving Size: 1 Serving (853g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1310 (80%)|
|Amt Per Serving||% DV|
|Total Fat 145.6g||194 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 74.3g|
|Polyunsanturated Fat 51.2g|
|Cholesterol 0mg||0 %|
|Sodium 255.1mg||9 %|
|Potassium 1650.2mg||43 %|
|Total Carbohydrate 79g||23 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 59.3g|
|Protein 13.1g||19 %|
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Calories per serving: 1634
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