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Ingredients
- 1/4 cup rice wine vinegar
- 2 teaspoons gluten free soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 seedless cucumber, thinly sliced
- 1 cup shredded carrots
Preparation
Step 1
Directions
Combine the vinegar, soy sauce, sugar, black and red peppers in a medium mixing bowl. Add the cucumbers and carrots. Cover and refrigerate for at least 10 minutes or up to 1 hour.
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