Tiger Vegetable Salad

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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  Nutritional Information

PREPARATION

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