April 25, 2018
Salads, Vegetable Salad, Fruit,
Tomato, Vegetables, Refrigerator, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Spicy more
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"Recipe source: Cooking Light (April 2008)
prep time includes 4 hours chilling time"
In a small skillet over medium heat heat the cumin and cook for 2 minutes or until dark golden, stirring constantly.
In a large bowl combine the cumin and next 9 ingredients (- red pepper). Add onions and next 4 ingredients (--tomatoes); toss.
Add cabbages and toss. Cover and chill for 4 hours. Sprinkle with peanuts.
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