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Ingredients 4 cups shredded red cabbage 1/2 cup grated carrot 2 large bok choy leaves 1 1/2 to 2 cups mung bean sprouts 2 teaspoons extra-virgin olive oil 1/4 cup rice vinegar 3/4 teaspoon sesame oil 2 teaspoons finely chopped cilantro leaves, for garnish, optional 1 tablespoon toasted sesame seeds, for garnish Directions Gather the ingredients
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