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cook the peas according to package directions. then drain and let them cool slightly. in a large bowl combine chicken, cabbage, peas, carrots, cucumbers, and green onions. toss to combine. cover and chill for an hour. whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. chill for an hour. when ready to serve, pour dressing over salad and toss well. dish it out! sprinkle each serving with crushed peanuts. notes: i like to chill this salad so its nice and cold, but you wouldnt have to chill it for an hour if you were really hungry. also, the dressing is really adaptable. omit the wasabi if you dont like it spicy, bump up the vinegar or lime juice if you want it to be more acidic, etc.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
Rotisserie attachment for Weber kettle — whole chicken, prime rib