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Spicy Rainbow Slaw

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Submitted by mpags

YIELD

6 servings

PREP

10 min

COOK

?

READY

Ingredients

4 946
CUPS ML CABBAGE
thinly sliced
1 473
PINT ML CHERRY TOMATOES
quartered *
1 1
EACH EACH GREEN BELL PEPPERS
thinly sliced
1 1
SMALL SMALL RED ONION
thinly sliced
2 2
LARGE LARGE CARROTS
thinly julienned
2 3E+1
TABLESPOONS ML SALT
1 237
79
1 5
TEASPOON ML CELERY SEEDS
½ 2.5
TEASPOON ML TURMERIC
¼ 1.3
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML GINGER
¼ 1.3
TEASPOON ML CLOVES
¼ 1.3
TEASPOON ML CAYENNE PEPPER

Directions

In colander, mix cabbage, tomatoes, green pepper, red onion, and carrots and sprinkle with salt.

Let sit for one hour.

Rinse vegetables and drain well.

Mix vinegar, apple juice concentrate, and spices and toss with vegetables.

Cover and chill before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 75 4% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2364mg 98%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 84% Vitamin C 70%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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