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.
Per serving: cal 34; protein 2 g; carbs 7 g; fat 0.1 g; sat fat 0 g;
cholesterol 0 mg; sodium 585 mg
- - - - - - - - - - - - - - - - - -
* Remove tough lower part of central ribs and discard, leaves
shredded finely (about 6 c).
Posted by Sharon McCormack (YKDN26A), 05/29/94, 10:34:09 PM
