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The Boston Globe

Food & dining

Fresh Pick

Recipe for Asian slaw

Serves 6

1 head green or savoy cabbage, quartered, cored, and very thinly sliced
Salt, to taste
3 medium carrots, grated
½ red onion, very thinly sliced
1 bunch scallions, trimmed and thickly sliced
1 bell pepper (red, orange, or yellow), cored, seeded, and cut into thin strips
1 jalapeno, cored, seeded, and cut into thin strips
3 tablespoons chopped fresh cilantro
1 piece (1 inch) fresh ginger, grated
¼ cup seasoned rice vinegar
Juice of 1 lime
3 tablespoons sugar
2 tablespoons Asian fish sauce
2 tablespoons canola oil

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