In a colander, toss the cabbage with the salt. Weight the cabbage down with a plate and a one pound can or other object. Let stand and drain for 1-2 hours at room temperature. In a large bowl mix the vinegar, sugar, ginger, cilantro and pepper flakes together. Add the cabbage and carrots and combine them well. Chill for at least 2 hours or overnight. Stir occasionally. Season to taste. Yield: 6 serving Recommended Wine: The sweet, smoky flavors of the ribs are nicely contrasted by a fruity Gamay Beaujolais. An icecold Bud (or locally made Red Tail Ale if youre in northern California) is not bad in a pinch either! Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9749 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST) From: Bill Spalding
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|Serving Size: 1 Serving (1376g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 41.8mg||1 %|
|Potassium 463.6mg||12 %|
|Total Carbohydrate 315g||93 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 309.8g|
|Protein 2.5g||4 %|
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Calories per serving: 1286
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