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Asian slaw with lime and chili
A crisp and vibrantly colored slaw with bean sprouts, snow peas, carrots, yellow peppers, scallion and cilantro combined with a hot, sour and sweet Southeast Asian-inspired dressing.

2 cups bean sprouts
1 carrot—peeled and grated
½ yellow peppercut into thin strips
1 scallion (spring onion)thinly sliced on the diagonal
12 snow peastrimmed and halved on the diagonal
A handful of cilantro (fresh coriander) leaves
2 tablespoons fish sauce
1½ tablespoons lime juice
2 teaspoons peanut or canola oil
½ teaspoon sesame oil
½ teaspoon dried chili flakes
½ teaspoon sugar
½ clove garlicminced

¼ teaspoon salt


PLACE the bean sprouts, carrot, yellow pepper, scallion, snow peas and cilantro in a bowl and toss to mix. PLACE the fish sauce, lime juice, peanut or canola oil, sesame oil, chili flakes, sugar, garlic and salt in a jar with screw top lid and shake until well combined. POUR the dressing over the vegetables and toss again to thoroughly combine.



  Vietnamese Chicken Noodle Salad. A fresh and flavorful Vietnamese salad with rice noodles, shredded chicken, crisp vegetables and crunchy peanuts.


  Chili-Lime Squid with Rice Noodle Salad. Southeast Asian inspired dish of stir-fried squid with rice noodle salad and a hot and tangy chili-lime dressing.


  Cantonese Rice Salad. Rice salad with peppers, scallion, mushrooms, peas and roasted cashew nuts, subtly flavored with soy sauce, sesame oil and lemon juice, and accented with fresh ginger.


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