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Louisa Gaylord

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Tag: side dish

Flavors

February: Sichuan Slaw

I found this salad on a list of 101 salads in the New York Times. It’s light, crunchy and easy to make – the perfect addition to any Asian-inspired meal. You can even store leftovers for a day or two afterwards because the bean sprouts, carrots and celery won’t get soggy and wilted when left in the dressing.

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lgaylordFebruary 15, 2019October 9, 2019Leave a comment

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