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Ginger Salad

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Description Edit

  • Serves 6-8

Ingredients Edit

Directions Edit

  1. 8 medium size garlic cloves and 1/4 cup corn or peanut oil. Cut the garlic cloves horizontally into thin slices
  2. Heat the oil in a wok, drop the garlic slices in and fry over moderate heat for 2–3 minutes, until the slices turn light brown.
  3. Remove and drain on paper towels. Cool the oil.
  4. Place in a jar with a tight cover and refrigerate
  5. Shred the young ginger into a small bowl and cover it with the lemon or lime juice.
  6. Refrigerate for at least 3 days. Then firmly squeeze out and discard the lemon juice.
  7. Mix the ginger with all the other ingredients including those that have been toasted and fried.
  8. Serve at room temperature.

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