1. Wash soysprouts and drip dry; take off wilted ends. 2. Wash and peel carrots and cut into fine strips. 3. Cut the almonds into fine strips. 4. Peel mango and cut the fruitmeat in strips of the pit. 5. Mix vinegar, salt, oil, pearjuice and tabasco together, mix the fruit and vegetables under and let stand 10 minutes. 6. Cut the chives into fine rolls. 7. Sprinkle chives and almonds over arranged salad. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (62%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 56.9mg||2 %|
|Potassium 333.6mg||9 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 13.2g|
|Protein 1g||1 %|
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Calories per serving: 169
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