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Contents At A Glance


Shanghai Slaw

Chef Adapted from Steven Raichlen's "High-Flavor, Low-Fat Vegetarian Cooking"
Menupart Salads, Vegetables 
Daypart Lunch, Dinner
Region Asian Fusion

Yield: 16 1/2-cup portions
Napa or savory cabbage, thinly shredded 6 cups
Mung bean sprouts 1 cup
Red bell pepper, thinly sliced 1
Green onions, white part minced, green part sliced 6
Snow peas, julienned 1 cup
Cilantro, minced 6 Tbsp.
Hot chiles, minced 2 to 3
Garlic cloves, minced 2
Fresh ginger, minced 2 tsp.
Black sesame seeds 4 tsp.
Rice vinegar 1/2 cup
Sesame oil 4 tsp.
Sugar 2 tsp.
Salt, ground pepper to taste
Mix ingredients. Adjust vinegar and seasonings to taste at service time. Serve 1 2-cup portions with slotted spoon.

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