Finely shred the chili peppers. Combine all ingredients in a bowl and stir to dissolve the sugar. Refrigerated in a covered container, the dressing will keep up to a week. Makes about 1 1/2 cups. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [email@example.com] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (695g)|
|Recipe Makes: 1|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 16689.8mg||576 %|
|Potassium 995.1mg||26 %|
|Total Carbohydrate 228.3g||67 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 226.6g|
|Protein 13.8g||20 %|
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Calories per serving: 967
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