Ingredients
- 2 garlic (cloves)
- 1 carrot
- 1/2 cucumber
- 3 tb vegetable oil
- 1/4 c cilantro (chopped fresh)
- 3 tb rice vinegar
- 1 1/2 tb low sodium soy sauce
- 1 tb oriental sesame oil
- 2 ts ginger (minced peeled fresh)
- 1 ts sugar
- 1/2 ts chili oil
- 1/4 ts pepper (dried crushed red)
- 2 slices green onions
[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.] Whisk all ingredients to blend in large bowl. Refrigerate.
