From: Executive vice president Tom Meyer, Clyde's Restaurant Group, Metro Washington, DC. Yield: 44 servings. Rice Wine Vinaigrette: ⅔ cup honey 1 Tbsp. kosher salt 1 tsp. black pepper 1⅔ cups olive oil ⅓ cup sesame oil 1⅓ cups rice wine vinegar 2 tsp. dry mustard ¾ tsp. peeled and minced fresh ginger Slaw: 10 medium cucumbers, peeled, seeded, julienned 3 medium-large carrots, peeled and julienned 3 large red peppers, seeded and julienned 8 scallions, diced to taste, salt and ...

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