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This punchy salad with plenty of texture is our take on Chinese tiger salad (lao hu cai), a popular dish from the northern part of the country. Instead of the customary raw onion, we use scallions and grated garlic and soften their harsh flavors by steeping them in the dressing before tossing with the remaining ingredients. The bold flavors make the salad a good side for rich grilled meats and oily fish. If you like, for a spice-free version, replace the jalapeños with 1 small green bell pepper, stemmed, seeded and sliced into thin strips.
tablespoons unseasoned rice vinegar
tablespoon soy sauce
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