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This recipe is...
rich in veggies
2 tablespoons white wine vinegar
2 tablespoons pineapple juice
salt to taste
freshly ground black pepper
2 cups shredded cabbage
1 cup shredded carrot
1/4 cup drained, crushed canned pineapple
1/4 cup reduced fat mayonnaise
1. In a small mixing bowl, combine the vinegar, pineapple juice, salt, pepper and sugar.
2. In a large plastic bowl, combine the cabbage, carrot and pineapple. Add the vinegar mixture and toss to combine. Refrigerate for at least 1 hour or overnight.
3. Drain the liquid from the cabbage mixture and fold in the mayonnaise. Season with salt and pepper.
Serving Size: 1/2 cup
Number of Servings: 6
|Fat||1 g||Fiber||1 g|
|Protein||1 g||Saturated Fat||1 g|
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