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Chinese Slaw

Posted By archives On June 21, 2010 @ 9:48 am In Salads | 1 Comment

Recipe By: Cooking Light, September 1997, p.130

4 cups shredded green cabbage
3/4 cup diagonally sliced green onions
1/2 cup shredded carrot
1/2 cup thinly sliced red bell pepper
2 tablespoons low-sodium tamari or soy sauce
1 tablespoon sesame seeds — toasted
1 tablespoon grated peeled fresh ginger
1 tablespoon mirin (sweet rice wine)
1 tablespoon rice vinegar
1 1/2 teaspoons dark sesame oil (or less, to taste)
2 teaspoons sugar

Combine all ingredients in a large bowl. Let stand at least 15 minutes.

Serving Size: 1/2 cup


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