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Ingredients
  • ¼ cup rice wine vinegar
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon salt
  • ⅛ teaspoon chipotle chili powder
  • ⅛ teaspoon black pepper
  • 1 medium cucumber, halved lengthwise and cut into ¼-inch slices (12 ounces)
  • 2 medium carrots, cut into matchstick size pieces (1 cup)
  • ½ small red onion, thinly sliced (½ cup)
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