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VEGAN Yogurt - and crunchy nut slaw

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I find the conversion of UK to US interesting -- especially the tbs.

 

This if vegan only if you can get soy yogurt

 

 

* Exported from MasterCook *

 

Crunchy Nut Coleslaw

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Salad:

7 ounces white cabbage -- finely shredded

7 ounces red cabbage -- finely shredded

14 ounces carrots -- peeled and grated

3 green onions -- trimmed and chopped

4 ounces pecan halves

2 ounces seedless raisins

Dressing:

1 cup thick soya yogurt

or plain yogurt

1 1/2 tablespoons cider vinegar

salt and black pepper

 

Combine the salad ingredients. Stir in the yogurt and vinegar. Add salt and

pepper to taste.

 

Conversions:

* 200g / 7 oz

*200ml / 7 fl oz (UK) / 1cup (US)

*1 tbs (UK) / 1 1/2 tbs (US)

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 125 Calories; 6g Fat (41.7% calories from

fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 41mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0

Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 4844 0 0 0 0 0 0 1671 2130706543 0 0

 

 

cookbook covers http://home.earthlink.net/~kitpath/MC/iAlbum.html

Tested Recipes http://home.earthlink.net/~kitpath/

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