The Ultimate Guide to Asian Salads: Master Dressings, Techniques & 12 Authentic Recipes

Asian salads demolish the notion that salads are virtuous but dull. From Bangkok street stalls to Tokyo izakayas, these dishes command attention as centrepieces: explosive in flavour, engineered for crunch, and built on a philosophy of perfect balance.

This guide teaches you the architecture behind exceptional Asian salads: the five-flavour harmony, the science of texture, and the master dressing formulas that unlock endless variations. Understanding these foundations transforms you from recipe-follower to confident improviser.

Let’s build the perfect bowl.

The Five-Flavour Balance: Asian Salad Philosophy

Asian salads operate on a principle Western cooking often overlooks: true balance requires all five taste sensations working in harmony. Sweet, sour, salty, bitter, and umami must each register without any single element dominating.

This isn’t abstract theory; it’s practical troubleshooting. When your Thai salad tastes flat, it’s missing sweetness (palm sugar) to counterbalance the lime’s acidity. When Korean cucumber salad feels one-dimensional, umami from sesame oil and soy sauce provides the missing depth.

The practical framework:

• Sweet (palm sugar, honey, fruit): Rounds sharp edges and tames heat
• Sour (lime, tamarind, vinegar): Brightens and lifts heavy flavours
• Salty (fish sauce, soy sauce): Amplifies other flavours and adds savouriness
• Bitter (certain greens, herbs): Provides complexity and cuts richness
• Umami (fish sauce, miso, dried shrimp): Creates depth and satisfaction

Professional Thai cooks taste dressings obsessively, adjusting each element until the balance feels instinctive. Start slightly under-seasoned because flavours intensify as ingredients macerate.

The Architecture of Crunch: Why Technique Trumps Ingredients

The difference between restaurant-quality Asian salads and disappointing home versions rarely involves exotic ingredients. It’s technique. Three specific methods separate amateur from professional results.

1. The Smash: Engineering Maximum Flavour Absorption

Why it works: Slicing cucumbers creates smooth surfaces that repel liquid. Smashing fractures the internal structure, creating jagged edges and fissures that trap dressing like a sponge absorbs water.

The science: Plant cells contain water-filled vacuoles. Smashing ruptures these cells whilst creating rough surfaces with dramatically increased surface area. The result? More contact points for dressing adhesion and superior texture contrast between tender interior and crisp exterior.

How to execute:

1. Place whole cucumbers on a sturdy chopping board
2. Use the flat side of a heavy cleaver or rolling pin
3. Strike firmly but not violently (you want cracks, not mush)
4. Rotate and repeat until cucumber splits into irregular pieces
5. Cut into bite-sized chunks, preserving the craggy texture

Beyond cucumbers: This technique works brilliantly with radishes, carrots (lightly), and even firm pears in fusion applications.

2. The Ice Bath: The Physics of Maximum Crunch

Why it works: Submerging vegetables in ice water forces water back into cell walls through osmosis, creating maximum turgor pressure (the botanical term for crispness). Simultaneously, cold temperature removes harsh sulphurous compounds from onions and radishes.

The science: Plant cells become flaccid when dehydrated. Ice water reverses this process, making cells swell and walls rigid. For alliums (onions, scallions), cold also reduces volatile sulphur compounds responsible for sharp, eye-watering bite.

How to execute:

1. Prepare a large bowl of ice water before cutting vegetables
2. Slice vegetables as required (julienne scallions, thin-slice radishes)
3. Immediately submerge in ice water for 10-15 minutes
4. Drain thoroughly and pat completely dry before dressing

Bonus effect: Scallions and spring onions curl beautifully when ice-bathed, creating visual appeal alongside textural improvement.

3. The Salt Draw: Preventing Soggy Salad Syndrome

Why it works: Cucumbers contain 95% water. When dressed, this water dilutes your carefully balanced dressing into watery disappointment. Pre-salting draws out excess moisture before it can ruin your salad.

The science: Salt creates an osmotic pressure gradient. Water migrates from areas of low salt concentration (inside the cucumber) to high concentration (the salted surface). After 15 minutes, you rinse away both expelled water and excess salt.

How to execute:

1. Cut vegetables into final serving size
2. Toss with 1 teaspoon salt per medium cucumber
3. Place in a colander over a bowl for 15 minutes
4. Rinse briefly under cold water
5. Squeeze gently in a clean tea towel
6. Pat completely dry before dressing

Critical insight: This technique is mandatory for make-ahead salads. Skip it, and your salad will be swimming in diluted dressing within an hour.

Five Master Dressings: The Formulas That Unlock Everything

Understanding these five dressings (and the ratio rules behind them) means you’ll never need another recipe. Each represents a different flavour profile and regional tradition.

The Dressing Ratio Matrix: Your Improvisation Tool

All Asian dressings follow predictable patterns. Once you understand the ratios, improvisation becomes intuitive.

Dressing Type	Fat	Acid	Umami/Salt	Sweet	Aromatics
Light Vinaigrette	1 part	2 parts	3 parts	1 part	Ginger, garlic
Rich Vinaigrette	3 parts	1 part	2 parts	1 part	Garlic, chilli
Creamy Dressing	4 parts	1 part	2 parts	1 part	Curry paste
No-Oil Thai	0 parts	3 parts	2 parts	1 part	Garlic, chilli
Korean Style	2 parts	1 part	2 parts	1 part	Gochugaru, sesame

How to use: Start with these ratios, taste, then adjust. Too sharp? Add sweet. Too flat? Add acid or umami.

1. Soy-Ginger Vinaigrette (The Universal Base)

Best for: Mixed greens, noodle salads, chicken dishes, meal prep slaws

This is your workhorse: savoury, nutty, balanced enough to complement almost anything.

Ingredients

• 3 tablespoons light soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced (optional)

Method

1. Whisk all ingredients together until honey dissolves completely
2. Taste and adjust seasoning as needed
3. Store in airtight container, refrigerated, for up to one week

Substitutions: No rice vinegar? Use apple cider vinegar plus a pinch of sugar. Gluten-free? Swap soy for tamari.

2. Nam Jim (Thai Lime & Fish Sauce)

Best for: Green papaya, mango, vermicelli, squid, beef salads

Zero fat, maximum impact. This intensity shocks newcomers but becomes addictive.

Ingredients

• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar, dissolved
• 2 cloves garlic, finely minced
• 1-3 bird’s eye chillies, finely chopped

Method

1. Dissolve palm sugar in lime juice (microwave 10 seconds if needed)
2. Add fish sauce, garlic, and chillies
3. Mix thoroughly and taste obsessively (balance is everything)
4. Use fresh or refrigerate for up to three days

Vegan Mushroom-Soy Umami Base:

• Soak 15g dried shiitake mushrooms in 100ml boiling water for 20 minutes
• Strain (reserve liquid)
• Mix soaking liquid with 2 tablespoons soy sauce and 1 teaspoon white miso paste
• This replicates fish sauce’s fermented funk without compromising Thai flavour profiles

3. Creamy Peanut Dressing (Indonesian Style)

Best for: Gado gado, kale salads, tofu bowls, robust vegetables

Rich and substantial enough to transform any vegetable into a meal.

Ingredients

• 125g natural peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 3 tablespoons coconut milk
• 1 teaspoon red curry paste (optional)
• Warm water to thin

Method

1. Whisk peanut butter with soy sauce, lime juice, and maple syrup until combined
2. Add coconut milk gradually, whisking constantly
3. Add curry paste if using
4. Thin with warm water until pourable but not watery
5. Store one week refrigerated; whisk before using as it thickens

4. Miso-Ginger “Steakhouse” Dressing

Best for: Iceberg wedges, crisp lettuce, grilled fish, fusion applications

The dressing American-Japanese steakhouses made famous: creamy, tangy, subtly sweet.

Ingredients

• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon honey
• 2 tablespoons neutral oil
• 1 tablespoon water

Method

1. Blend miso paste, rice vinegar, grated ginger, and honey in a bowl
2. Slowly drizzle in oil whilst whisking constantly
3. Thin with water to desired consistency
4. Allow to rest 30 minutes before serving for best flavour
5. Store refrigerated for up to one week

5. Spicy Gochujang Vinaigrette (Korean Style)

Best for: Hearty greens, noodle bowls, grain salads, robust vegetables

Korean chilli paste brings heat with distinctive sweet-savoury depth that differs completely from Thai or Chinese chilli sauces.

Ingredients:

• 2 tablespoons gochujang (Korean chilli paste)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 teaspoon toasted sesame seeds

Method

1. Whisk all ingredients together until smooth and well combined
2. Start with less gochujang if heat-sensitive (brands vary significantly in intensity)
3. Taste and adjust seasoning as needed
4. Store refrigerated for up to one week

Ingredient Sourcing & Smart Substitutions

UK essentials (most large supermarkets): Light soy sauce, rice vinegar, toasted sesame oil, honey

Specialist items (Asian supermarkets/online): Fish sauce (Red Boat, Squid Brand), palm sugar, gochujang, wakame seaweed

Fresh produce solutions:

• Green papaya: Substitute julienned kohlrabi, green mango, or firm swede (rutabaga)
• Thai basil: Regular basil plus tiny pinch fennel seeds approximates the anise notes
• Calamansi: Mix equal parts lime and orange juice
• Daikon: Use regular radishes or white turnip

The “good enough” principle: A salad made with swede instead of green papaya, prepared with proper technique and balanced dressing, beats no salad at all.

12 Authentic Regional Recipes

Now that you understand the architecture, these recipes become learning tools. Each demonstrates different applications of the techniques and dressings you’ve mastered.

Thai Salads: Bold & Unapologetic

Thai salads prioritise explosive flavour over subtlety. The dressings are intense, the chillies are mandatory, and the herbs are abundant.

1. Som Tum (Green Papaya Salad)

The iconic street food demonstrating why technique matters.

Prep: 20 min | Serves: 4

Ingredients:

• 400g green papaya, shredded
• 100g long beans, cut into 2cm pieces
• 2 cloves garlic
• 3-5 bird’s eye chillies
• 2 tablespoons palm sugar
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 10 cherry tomatoes, halved
• 2 tablespoons dried shrimp (optional)
• 2 tablespoons roasted peanuts, crushed

Method:

1. Pound garlic and chillies into rough paste using mortar and pestle
2. Add palm sugar and pound until partially dissolved
3. Add beans and tomatoes, then apply the smash technique by bruising lightly
4. Add papaya, fish sauce, and lime juice
5. Pound gently for 30 seconds to combine
6. Transfer to serving plate and top with crushed peanuts

2. Thai Peanut Salad

Prep: 45 min | Cook: 30 min | Serves: 4

For the dressing:

• 6-7 dried chillies, ground
• 80g shallots, chopped
• 7-8 garlic cloves
• ½ teaspoon ground coriander
• 250ml coconut milk
• 120g roasted peanuts, ground
• 4-6 tablespoons tamarind paste
• 3 tablespoons palm sugar
• Fish sauce to taste

For the salad:

• 1 boiled egg, cubed
• Handful of potato crisps
• 100g tofu, cubed and fried
• Fried shallots, sliced
• 100g tomatoes, cubed
• 100g cucumbers, cubed
• Carrots, grated
• Mixed leafy greens

Method:

1. Grind chilli, garlic, and shallots into paste using mortar or food processor
2. Cook paste in coconut milk over medium heat for 10 minutes until dissolved
3. Add ground peanuts, tamarind paste, palm sugar, and fish sauce
4. Simmer for 30 minutes until thickened, stirring occasionally
5. For fried shallots: Slice thinly, sprinkle with salt, rest 15 minutes, pat dry, then fry until golden
6. Arrange all vegetables, egg, tofu, and crisps in a bowl
7. Drizzle generously with peanut dressing
8. Top with fried shallots and serve

Chinese & Japanese Salads: Clean & Precise

East Asian salads favour restraint: fewer ingredients, cleaner flavours, technique-driven results. Vinegar plays a starring role, whilst sesame oil adds nutty depth without overwhelming delicate vegetables.

3. Smashed Cucumber Salad (Pai Huang Gua)

This perfectly demonstrates the smash technique.

Prep: 30 min | Serves: 4

Ingredients:

• 3 medium cucumbers
• 1 teaspoon salt
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon chilli oil
• Toasted sesame seeds
• Fresh coriander (optional)

Method:

1. Apply smash technique: Strike cucumbers with flat side of cleaver until cracked, then cut into chunks
2. Apply salt draw: Toss with salt, rest in colander 15 minutes, rinse, squeeze dry
3. Mix garlic, soy sauce, rice vinegar, sesame oil, sugar, and chilli oil in a bowl
4. Toss cucumbers with dressing until well coated
5. Garnish with sesame seeds and coriander
6. Serve immediately or refrigerate for up to 2 hours

4. Sunomono (Cucumber & Wakame Salad)

Prep: 20 min | Serves: 4

Ingredients:

• 10g dried wakame seaweed
• 2 medium cucumbers, thinly sliced
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dashi stock
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• Sesame seeds for garnish

Method:

1. Rehydrate wakame in cold water for 5 minutes
2. Blanch wakame in boiling water for 2-3 seconds only
3. Immediately plunge into ice water, then drain well
4. Apply salt draw to cucumbers: Slice, toss with salt, rest 10 minutes, rinse, squeeze dry
5. Whisk rice vinegar, soy sauce, dashi, sugar, sesame oil, and ginger until sugar dissolves
6. Combine wakame and cucumber
7. Toss with dressing
8. Garnish with sesame seeds and serve chilled

5. Chinese Lettuce Salad (Hot Oil Dressing)

Prep: 10 min | Serves: 4

Ingredients:

• 1 large lettuce, leaves separated
• 1 tablespoon minced garlic
• Handful of red pepper, shredded
• 5 tablespoons vegetable oil
• 3 tablespoons light soy sauce
• ½ teaspoon salt
• Crushed nuts for garnish
• Sesame seeds for garnish

Method:

1. Bring a large pot of water to boil with ½ teaspoon salt and 1 tablespoon oil
2. Blanch lettuce leaves for 10 seconds only
3. Remove and drain thoroughly
4. Arrange lettuce on serving plate
5. Place minced garlic and shredded red pepper in small heatproof bowl
6. Heat 5 tablespoons oil until smoking hot
7. Carefully pour hot oil over garlic and pepper mixture (it will sizzle dramatically)
8. Immediately add soy sauce and stir quickly
9. Pour this hot dressing over the lettuce
10. Garnish with crushed nuts and sesame seeds
11. Serve immediately whilst still warm

Southeast Asian Favourites

This Chinese restaurant staple demonstrates why technique matters. Smashing the cucumber creates irregular surfaces that grab onto the garlicky dressing far better than neat slices ever could.

6. Vietnamese Glass Noodle Salad

Prep: 20 min | Serves: 4

Ingredients:

• 112g cellophane noodles (2 packets)
• 1 medium cucumber, julienned
• 1 medium carrot, julienned
• 1 red pepper, thinly sliced
• 100g mung bean sprouts
• 50g red cabbage, finely shredded
• 2 spring onions, finely chopped
• 80g peanuts, crushed
• Fresh coriander or parsley, chopped
• Sesame seeds for garnish

For the dressing:

• 3 tablespoons tamari or soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons maple syrup
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons toasted sesame oil
• Red pepper flakes or 1 Thai chilli, chopped

Method:

1. Pour boiling water over noodles and soak for 4-5 minutes until transparent
2. Drain thoroughly
3. Apply ice bath technique to julienned cucumber, carrot, and pepper for maximum crunch (10-15 minutes)
4. Drain vegetables and pat completely dry
5. Whisk all dressing ingredients together until well combined
6. Combine drained noodles and prepared vegetables in large bowl
7. Pour dressing over and toss until evenly coated
8. Divide into individual bowls
9. Garnish with crushed peanuts and sesame seeds
10. Serve immediately or chill for up to 1 hour

7. Gado Gado (Indonesian Warm Salad)

Prep: 25 min | Cook: 15 min | Serves: 4

Ingredients:

• 200g green beans, trimmed
• 200g cabbage, roughly chopped
• 150g bean sprouts
• 2 medium potatoes, boiled and sliced
• 2 hard-boiled eggs, quartered
• 100g fried tofu, cubed
• Prawn crackers (optional)
• Fried shallots for garnish

For the peanut sauce:

• 200g roasted peanuts, ground
• 2 cloves garlic, minced
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar
• 200ml coconut milk
• 1 teaspoon chilli paste
• Salt to taste

Method:

1. Blanch green beans in boiling water for 3 minutes, then plunge into ice water
2. Blanch cabbage for 2 minutes, ice bath
3. Blanch bean sprouts for 30 seconds, ice bath
4. Drain all vegetables well
5. For the sauce: Heat a little oil and sauté garlic until fragrant
6. Add ground peanuts, sweet soy sauce, tamarind paste, palm sugar, and chilli paste
7. Gradually add coconut milk, stirring constantly
8. Simmer for 10 minutes until sauce thickens
9. Season with salt and add water if too thick
10. Arrange vegetables, potatoes, eggs, and tofu on large platter
11. Pour warm peanut sauce generously over everything
12. Top with fried shallots and prawn crackers if using
13. Serve immediately whilst sauce is warm

8. Korean Cucumber Salad (Oi Muchim)

Prep: 10 min | Serves: 4

Ingredients:

• 3 medium cucumbers, sliced
• 2 cloves garlic, minced
• 1 spring onion, chopped
• ½ medium onion, chopped
• 2 tablespoons soy sauce
• 2 teaspoons gochugaru (Korean hot pepper flakes)
• 2 teaspoons sesame oil
• 2 teaspoons sesame seeds
• 1 teaspoon sugar (optional)

Method:

1. Slice cucumbers into 5mm thick rounds
2. Place in large bowl with garlic, spring onion, and onion
3. Add soy sauce, gochugaru, sesame oil, sesame seeds, and sugar if using
4. Mix thoroughly with hands or spoon until all ingredients are well combined
5. Serve immediately or refrigerate for 30 minutes to allow flavours to develop
6. Best consumed within 24 hours

Fusion & Contemporary

These recipes bridge traditional Asian flavours with Western salad formats, creating crowd-pleasing dishes that work brilliantly for gatherings and meal prep. They maintain authentic taste profiles whilst accommodating broader preferences.

9. Asian Cabbage Slaw

Prep: 15 min | Serves: 6

Ingredients:

• ½ large cabbage, shredded
• 1 bunch spring onions, thinly sliced
• 100g almond slivers
• 60g sesame seeds, toasted
• 3 tablespoons sesame oil
• 3 tablespoons rice vinegar
• 1 tablespoon white sugar (optional)
• 1 clove garlic, minced (optional)
• 1 teaspoon fresh ginger, grated (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper

Method:

1. Combine shredded cabbage, spring onions, almond slivers, and toasted sesame seeds in large bowl
2. Whisk sesame oil, rice vinegar, sugar, garlic, ginger, salt, and pepper until sugar dissolves
3. Pour dressing over cabbage mixture
4. Toss thoroughly until everything is evenly coated
5. Serve immediately or refrigerate for up to 2 hours
6. For maximum crunch, add almonds and sesame seeds just before serving

10. Chinese Chicken Salad

Prep: 20 min | Cook: 15 min | Serves: 4

Ingredients:

• 300g chicken breast, cooked and shredded
• Crispy fried wontons
• ½ head iceberg lettuce, shredded
• ½ head napa cabbage, shredded
• 100g radicchio, shredded
• 100g romaine lettuce, shredded
• 1 large carrot, julienned
• 3 spring onions, chopped

For the dressing:

• 2 tablespoons Dijon mustard
• 1½ tablespoons honey
• ½ tablespoon sriracha
• Juice of 1 mandarin or ½ orange
• 2-3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 125ml vegetable oil
• Salt and pepper to taste

Method:

1. Apply ice bath to spring onions: Chop and soak in ice water for 15 minutes, then drain
2. Prepare all salad greens by shredding into bite-sized pieces
3. For the dressing: Combine Dijon mustard, honey, sriracha, mandarin juice, soy sauce, sesame oil, and rice vinegar in bowl
4. Whilst whisking continuously, slowly drizzle in vegetable oil until dressing emulsifies
5. Season with salt and pepper, adjusting flavours as needed
6. In large serving bowl, combine all greens, carrots, chicken, and wontons
7. Pour dressing over and toss thoroughly
8. Garnish with drained spring onions, extra sesame seeds, additional wontons, and optional crushed almonds
9. Serve immediately for maximum crunch

11. Cabbage & Apple Salad

Prep: 15 min | Serves: 4

Ingredients:

• 250g cabbage, finely sliced
• Juice of ½ lemon
• Salt to taste
• 1 carrot, grated
• 1 green apple, cut into thin matchsticks
• 2 spring onions, chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• ½ teaspoon sugar (optional)

Method:

1. Place finely sliced cabbage in large bowl
2. Squeeze lemon juice over cabbage and sprinkle with salt
3. Massage cabbage gently with hands for 1-2 minutes until slightly softened
4. Add grated carrot, apple matchsticks, and chopped spring onions
5. In a jar, combine olive oil, Dijon mustard, pinch of salt, and sugar if using
6. Shake vigorously until dressing emulsifies
7. Pour dressing over salad and toss until everything is evenly coated
8. Serve immediately to prevent apple from browning

12. Japanese Seaweed Salad

Prep: 15 min | Serves: 4

Ingredients:

• 10g salted wakame seaweed
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dashi stock
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 1 teaspoon fresh ginger, grated
• 100g mizuna or mixed Asian greens, chopped
• 50g daikon radish, shredded
• 60g carrots, shredded
• 2 cherry tomatoes, diced
• Sesame seeds, lightly crushed
• Garden cress or radish sprouts for garnish

Method:

1. Rinse salted wakame thoroughly in bowl of cold water to remove excess salt
2. Drain and place in fresh cold water for 2-3 minutes to rehydrate (don’t oversoak)
3. Briefly blanch wakame in boiling water for 2-3 seconds only
4. Immediately plunge into ice water to stop cooking and preserve colour
5. Drain well and squeeze out excess water gently
6. Combine rice vinegar, soy sauce, dashi stock, sugar, olive oil, and grated ginger in bowl
7. Stir until sugar dissolves completely
8. In serving bowl, layer mizuna, daikon radish, carrots, tomatoes, and prepared wakame
9. Drizzle dressing over the salad
10. Garnish with crushed sesame seeds and fresh sprouts
11. Serve immediately or chill for up to 1 hour

Your Asian Salad Education Complete

These twelve recipes aren’t endpoints; they’re starting points. Once you’ve internalised five-flavour balance, mastered smashing and ice-bathing techniques, and memorised the dressing ratios, you’ll improvise confidently.

The smash technique works on radishes. Ice baths improve nearly any raw vegetable. The ratio matrix lets you create combinations based on what’s available.

Asian salads prove vegetables needn’t be boring. With proper technique and balanced seasoning, they become dishes you genuinely crave. Whether you start with sunomono’s minimalist elegance or som tum’s complex layers, each recipe teaches principles you’ll use forever.

Now get in your kitchen and smash something.

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