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Recipe Name: Asian Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Head bok choy, sliced thin
3 Carrots, grated
4 Green onions, sliced
1 Cup(s) Bean sprouts
1/2 Cup(s) Cilantro leaves, chopped
1/4 Cup(s) Seasoned rice vinegar
1/2 Teaspoon(s) Chinese chili-garlic paste
Directions:
I've made a few more recipes from Gabe Mirkin's book. The Cranberry
Beans and Kale was a dud for me (and so not posted here), but I liked
the Asian Salad. It also gave me a chance to use my nice Japanese
slicer: the Benriner. As with most his recipes, this makes a lot, you
may want to halve the recipe. Mix vegetables in a bowl. Mix vinegar
and chili-garlic paste together. Pour dressing over vegetables and
toss. Posted to fatfree digest V97 #295 by Michelle Dick
<artemis@rahul.net> on Dec 14, 97

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 147
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 494.2mg
Potassium: 1533.7mg
Carbohydrates: 56.3g
Fiber: 9.2g
Sugar: 15.8g
Protein: 5.8g


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