Hao Long Dragon Slaw

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Washington Post


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2 tablespoons unseasoned rice wine vinegar

2 tablespoons sesame oil

2 tablespoons low-sodium soy sauce

2 tablespoons sugar

1 pound carrots, peeled and cut into long, thin strips (julienne) (about 3 cups)

1 pound zucchini, cut into julienne (about 4 cups)

1 or 2 apples (about 8 ounces), cored and cut into julienne (about 2 cups)

Leaves from 2 large sprigs mint, chopped (2 tablespoons)

2 scallions, white and light-green parts, chopped (2 tablespoons)


Freshly ground black pepper

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