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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 8 servings |
||
| Calories 73 | ||
| Calories from Fat 2 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1775mg | 73% | |
| Potassium 434mg | 12% | |
| Total Carbohydrate 17.0g | 5% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 10.6g | ||
| Protein 2.1g | 4% | |
Ingredients
- 1 small head of cabbage, shredded
- 2 carrots, shredded
- 1 onion, sliced
- 1 red pepper, finely sliced
- 6 radishes, finely sliced
- 1-4 scotch bonnet peppers, finely chopped
- 1 cup lime juice
- 1/2 cup orange juice
- 1 cup white vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 pinch clove
Directions
1
Combine lime and orange juices, vinegar, salt, sugar, and cloves. Stir to combine. Add vegetables.2
Let sit for at least 4 hours before eating.
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- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: Montana Heart Song
On Oct 27, 2007
This is good! I have a suggestion, combine the juices and heat, add the sugar salt and cloves, stir to dissolve then the vinegar.Not only dissolves quickly but spices penatrate quickly also.The longer it sits the flavors are more intensive. By heating the the flavoring, you can refrigerate also.rain before serving in a colandar. I used very little hot peppers in this dish.
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