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Sesame Carrot Salad
5-6 carrots peeled, then sliced into ribbons with a veggie peeler
2 tablespoons sesame seeds
1-2 tablespoons of rice wine vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) finely chopped ginger
Combine all ingredients together in a large bowl. Salt and pepper to taste.
I served this dish at room temperature the first time I made it, but I think I liked it even better refrigerated the next day for lunch.
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