Yield: 18 Servings
|4 cups||Cabbage, finely shredded|
|12½ ounce||Tuna in oil, drained and flaked|
|⅔ cup||Carrot, shredded|
|⅔ cup||Red and green bell peppers, chopped|
|4 tablespoons||Onion, minced|
|5 cups||Potato chips, 6 1/2 ounces|
In medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrot peppers and onion. Cover and chill. Just before serving, add slightly crushed potato chips; toss lightly. Cabbage may be shredded the night before, cover and refrigerate separately.
Per serving: 574 Calories; 45g Fat (68% calories from fat); 11g Protein; 37g Carbohydrate; 12mg Cholesterol; 604mg Sodium NOTES : UTZ is recommended with the note that it has no cholesterol.
Recipe by: Friends of MC Animals/tpogue@... Posted to FOODWINE Digest 14 Apr 97 by Terry Pogue <tpogue@...> on Apr 14, 1997