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Ginger Salad

Nutrition per serving    (USDA % daily values)
CAL
134
FAT
30%
CHOL
4%
SOD
27%

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Ingredients for 4 servings

2 tablespoons bottled kizami shoga (red pickled ginger)*

3 tablespoons yellow split peas, fried

2 large shallots, sliced lengthwise and fried (4 ounces)

2 large garlic cloves, thinly sliced and fried

1 tablespoon sesame seeds, toasted

1 tablespoon salted roasted peanuts, finely chopped

1 tablespoon dried shrimp, chopped if larger than 1/2 inch long

1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste

2 tablespoons peanut oil

1 tablespoon fresh lime juice

1 tablespoon Asian fish sauce

Garnish: fresh cilantro leaves and lime wedges

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