3 tb Vegetable oil

3 tb Rice vinegar

1 1/2 tb Low-sodium soy sauce

1 tb Oriental sesame oil

2 ts Minced peeled fresh ginger

2 Garlic cloves; minced

1 ts Sugar

1/2 ts Chili oil; -OR-

1/4 ts -Dried crushed red pepper

2 Green onions; thinly sliced

1 Carrot; peeled, shredded

1/2 Cucumber

-- peeled, seeded, chopped 1/4 c Chopped fresh cilantro

[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.] Whisk all ingredients to blend in large bowl. Refrigerate. Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991 Typed for you by Karen Mintzias