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This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.

Body+Soul, June 2005

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Credit: Kirsten Strecker

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Servings:
4
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Ingredients

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Directions

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  • Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.

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  • Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.

  • Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

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