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Ingredients
  • 1 large bunch cilantro, with the thick stems removed, cut into 3-inch lengths (about 5 cups, loosely packed)
  • 1 green bell pepper or 1 cucumber, stemmed, seeded and slivered
  • 1 fresh chili pepper, stemmed, seeded and slivered
  • 2 scallions, slivered
  • 2 teaspoons vegetable oil
  • ¼ teaspoon salt
  • Sesame oil
  • white vinegar, to taste
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