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Recipe of the week 14 - 06 - 2001

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Korean Cabbage Salad


1 SMALL CABBAGE, SALT TO TASTE, 2 - 3 CLOVES CRUSHED GARLIC, 2 TEASPOONS FRESHLY GRATED GINGER, 3-4 TABLESPOONS ROASTED SESAME SEEDS, TEASPOON PAPRIKA, OIL, LEMON JUICE. Combine and toss well.



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