From: Chef Stephen Window, Roppongi Restaurant & Sushi Bar, La Jolla, CA. Yield: 4 to 6 servings. 6 Tbsp. fresh ginger, peeled and chopped 4 Tbsp. sugar 6 Tbsp. lime juice 2 Tbsp. garlic, diced ½ cup water ¼ cup pea shoots ¼ cup Roma tomatoes, diced ¼ cup cucumber, sliced ¼ cup red onion, diced ¼ cup mango, diced ¼ cup avocado, diced ¼ cup fresh crab meat 2 Tbsp. chopped peanuts 1 tsp. fresh cilantro, chopped Prepare ginger-lime dressing: Combine ginger with sugar, lime ...

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