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This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. From the article: "Kids like Chinese chicken salad mainly because of those deep-fried noodles. Wean them off the fried stuff with this light version, always a favorite in my kids’ cooking classes. It’s pretty, and the sweet red peppers and cucumbers add lots of crunch. Some children like the cilantro, and some don’t; if you omit it, the salad will be just as good."
salad p ...
Units: US | Metric
Serving Size: 1 (803 g)
Servings Per Recipe: 4
The following items or measurements are not included:
seasoned rice wine vinegar