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6-8
Easy
By Sri Owen
Published 2002
This salad has long been familiar in Southeast Asia as a side dish to refresh your palate when you are eating a well-spiced hot meal with plenty of chillies. I am certain it will be popular anywhere for the crunch of the vegetables and the sweet-and-sour tang of the dressing. Don’ t be tempted to use lemon juice or exotically flavoured vinegar here; only white distilled malt vinegar is appropriate.
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