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  2. The 8 Best Rice Vinegar Substitutes To Save The Stir-fry Day

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    Substitute the rice wine vinegar with equal parts sherry vinegar, and be sure to use slightly less sherry vinegar in dishes using milder ingredients. 4. Champagne vinegar

  3. No Rice Vinegar? You Probably Have These Substitutions ... - AOL

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  4. 5 Tangy-Sweet Rice Vinegar Substitutes - AOL

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    5 Tangy-Sweet Rice Vinegar Substitutes. Food52. Maria Miyashiro. January 29, 2021 at 1:00 PM ... Rice vinegar comes in a range of colors, from white to yellow to red to black—each with varying ...

  5. List of salads - Wikipedia

    en.wikipedia.org/wiki/List_of_salads

    The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil. Tuna salad: Fish salad Usually a blend of canned tuna, and some form of mayonnaise and/or mustard. Urap: Java, Indonesia: Vegetable salad Salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing Urnebes: Serbia ...

  6. List of condiments - Wikipedia

    en.wikipedia.org/wiki/List_of_condiments

    2.12 Greece. 2.13 India. 2.14 Italy. ... Salad dressing spread – Salad dressing and mayonnaise substitute Salsa – Condiment used in ... Rice vinegar; Sesame oil;

  7. The 25 Best Appetizers to Bring to a Party, from Crowd ... - AOL

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    Get the recipe. 12. Watermelon Salsa. Katherine Gillen. Time Commitment: 15 minutes. ... a Chinese cucumber salad seasoned with rice vinegar, chili oil and soy sauce, this recipe is everything I ...

  8. List of Japanese condiments - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_condiments

    Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi. Seasoned rice vinegar is a condiment made of sake, sugar and salt. Besides these three necessary ingredients, mirin is also sometimes used (but only rarely). It is used frequently in the Japanese cuisine, where it is used ...

  9. No Cilantro? No Problem! Try These Easy Substitutes - AOL

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    Mirin is made by fermenting a mix of cultured rice and glutinous rice in a distilled rice alcohol, shochu. It is aged for a period of a few months to a few years, resulting in a complex flavor.

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