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The Washington Post

Cabbage Salad

Cabbage Salad 6.000

Sarah L. Voisin/The Washington Post

Washington Cooks Aug 24, 2011

It’s best to make this salad just before it is served.


Servings: 6
Ingredients
  • 1/2 head (about 11 ounces) fresh green cabbage, finely shredded preferably using a small mandoline
  • Salt
  • 2 tablespoons good-quality red wine vinegar
  • 1/4 cup extra-virgin olive oil, preferably Greek
  • Thin shreds of carrot, for garnish (optional)

Directions

Place the cabbage in a serving bowl. Season lightly with the salt, then add the vinegar and just enough of the oil to lightly coat the cabbage. Toss to combine.

Top with the carrot, if desired. Serve immediately.


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Recipe Source

From Vicky Tsipianitis of Rockville.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 90


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 60mg 2%

Total Carbohydrates: 3g 1%

Dietary Fiber: 1g 4%

Sugar: 2g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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