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4 servings, 1-3/4 cups (425 mL) each
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Cool, then refrigerate any leftovers. Serve the next day as a chilled salad.
Reduce crushed red pepper to 1/4 tsp.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Made this dish tonight. It was fantastic. I substituted the radishes and cucumbers with broccoli, cauliflower and bok choy. The fact that all at dinner went back for seconds is a good sign.