4 teaspoons toasted sesame oil
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
8 ounces carrots, cut on the bias into 1/4-inch thick pieces
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
4 ounces sugar snap peas
4 ounces savoy cabbage, shredded
3/4-ounce chopped green onion
1 tablespoon rice wine vinegar
2 teaspoons chopped fresh cilantro or mint leaves
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