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| What You Need: |
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2 quarts celery or (Chinese) cabbage, washed, dried, torn into bite-size pieces, and chilled
1 cup fresh or canned bean sprouts, washed and dried
1 cup sliced white or red radishes
˝ cup sliced scallions, with some tops
1 large carrot, scraped and thinly sliced
1/3 cup peanut or salad oil
2 tablespoons white vinegar
1 tablespoon soy sauce
1/3 cup sliced water chestnuts or bamboo shoots
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| How To Cook: |
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1. Put cabbage, bean sprouts, radishes, scallions, and carrots in a salad bowl; toss.
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2. Combine remaining ingredients, except water chestnuts; add to salad.
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3. Serve at once, garnished with water chestnuts.
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