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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asian Slaw and Vinaigrette

Date Added: December 03, 2009

Ingredients:

1 Cup Liver
1 Cup Carrot shredded
2 Cups Cabbage
1/2 Cup Fresh Ginger
1 1/2 Tablespoons Oriental Sesame Oil
1/4 Cup Light Soy Sauce or oyster sauce
1 1/2 Tablespoons Wine Rice Vinegar (white or apple cider vinegar will do)
1 1/2 Tablespoons Mirin
1 1/2 Tablespoons Sugar
1 1/2 Tablespoons Lime Juice fresh
1 Unit Garlic minced
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Directions:

1. In a bowl, mix peas, carrots and cabbage.

2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame oil; stir until golden, 2-3 minutes.

3. Remove from heat and stir in soy sauce, rice vinegar, mirin, sugar, lime juice, and garlic.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Rice, Sulfites, Sesame Seeds, Cabbage, Garlic, Natural Sweeteners, Alcohol, Fructose Malabsorption, Beef, Vinegar allergies.
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