It's great in vegetable salads - "Carrot Rapee," for example, from "Great Good Food" by Julee Rosso. It uses shredded carrots and fresh parsley, but I use mint instead or a mixture of mint, parsley and cilantro. The vinaigrette uses orange juice, balsamic vinegar, Dijon mustard, chopped fresh ginger, oil, etc.
It's also great in fruit salads, chutneys, and tuna.
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