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
- Nutritional Information
PREPARATION
http://cooking.nytimes.com/recipes/1013037-tiger-vegetable-salad
