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