Sweet Pepper Slaw

1. In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.

2. Add vinegar, oil, salt and pepper.

3. Toss to coat.

4. Refrigerate until ready to serve.

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Nutrient	Quantity
Total fats	27.6426 g
Protein	5.4977 g
Carbohydrates	33.1923 g
Energy	381.1165 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2258 g
Water	449.4464 g
Aspartic acid	0.6978 g
Calcium, Ca	128.702 mg
Lutein + zeaxanthin	595.2672 g
Fiber, total dietary	10.0409 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	406.5325 g
Niacin	1.3693 mg
Vitamin A, RAE	37.5305 g
Arginine	0.3466 g
Riboflavin	0.1609 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	1.2496 g
Sodium, Na	43.9612 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3397 g
Total lipid (fat)	27.6426 g
Manganese, Mn	0.8255 mg
Fructose	6.3164 g
Proline	0.1593 g
Fatty acids, total saturated 16:0	3.2448 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	1.8905 g
Choline, total	37.5525 mg
Sugars, total	16.229 g
Serine	0.2156 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.5496 g
Vitamin B-6	0.7656 mg
Selenium, Se	1.406 g
Ash	2.4187 g
Fatty acids, total saturated 18:1 undifferentiated	19.3138 g
Pantothenic acid	0.7441 mg
Phenylalanine	0.2411 g
Copper, Cu	0.2138 mg
Betaine	1.1504 mg
Thiamin	0.2706 mg
Methionine	0.0369 g
Iron, Fe	1.9743 mg
Carbohydrate, by difference	33.1923 g
Phosphorus, P	125.6408 mg
Folate, total	122.7543 g
Tocopherol, gamma	0.2995 mg
Lycopene	0.23 g
Alanine	0.1717 g
Valine	0.1709 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.7824 g
Glycine	0.1455 g
Carotene, alpha	91.293 g
Glucose (dextrose)	7.8558 g
Fatty acids, total saturated 14:0	0.0068 g
Zinc, Zn	0.8079 mg
Isoleucine	0.1178 g
Maltose	0.0178 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	3.0101 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.1816 g
Tocotrienol, alpha	0.145 mg
Vitamin A, IU	764.9805 IU
Folate, DFE	122.7543 g
Tryptophan	0.0614 g
Vitamin C, total ascorbic acid	201.2746 mg
Phytosterols	117.718 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.081 g
Vitamin K (phylloquinone)	165.52 g
Fatty acids, total saturated	3.9596 g
Histidine	0.0796 g
Fatty acids, total monounsaturated	19.7718 g
Threonine	0.1546 g
Folate, food	122.7543 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	11.9675 g
Vitamin E (alpha-tocopherol)	4.7584 mg
Magnesium, Mg	54.9453 mg
Lysine	0.2044 g
Potassium, K	822.566 mg
Cystine	0.0467 g
Fluoride, F	6.9133 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Cabbage	2 cups	44.5	10.324	0.178
Olive oil	2 tablespoons	238.68	0	27
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
red pepper	1	1.25	0.2753	0.0138
green pepper	1	29.8	6.9136	0.2533
white wine vinegar	2 tablespoons	0	0	0
red onion	1 cup	64	14.944	0.16
yellow pepper	1	0	0	0