The Downing Clinic - Cabbage Salad 1 1 3 1/2 cup 2 tbs 3 tbs dash large head Cabbage medium Purple onion Carrots Chopped parsley Rice wine vinegar Frozen apple juice concentrate White pepper    1 Wash all vegetables well. 2 Grate vegetables using a food processor or by hand to a coarse shred. Mix liquids and add to cabbage and toss. 3 Let stand 1/2 hour before serving. Toss and serve. Or, it can be chilled for a few hours and served later. Toss before serviing.   Servings: 8 Yield: 8-1/2 cup servings Nutrition Facts (approximate) Nutrition (per serving): 153.8 calories; 2% calories from fat; 0.4g total fat; 0.0mg cholesterol; 43.3mg sodium; 515.8mg potassium; 39.0g carbohydrates; 1.5g fiber; 1.7g sugar; 37.6g net carbs; 1.1g protein.