Yield: 4 servings. 4 Tbsp. Lee Kum Kee Chili Garlic Sauce 4 oz. Lee Kum Kee Plum Sauce 2 Tbsp. Lee Kum Kee Sesame Oil 1 oz. vinegar (lime juice may be substituted) 4 cups romaine lettuce 4 oz. cucumbers, peeled, cut into ¾" squares 1 oz. Thai basil, sliced 1 whole mango, ripe, peeled, cut into ½" squares 4 oz. Mandarin orange segments (canned) 4 oz. grape tomatoes In a bowl, whisk Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Plum Sauce and Lee Kum Kee Sesame Oil and vinegar. In a ...

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