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3 cups julienned white carrots
2 cups julienned hot-house cucumbers (no seeds)
¼ cup thinly sliced scallions
2 teaspoons finely julienned ginger
2 tablespoons toasted sesame oil
3 tablespoons lime juice
½ teaspoon lime zest
Salt, to taste
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1st Keep
 DandelionJane
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