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    • #268365

      Bring a 10-oz bag shredded carrots, ½ cup seasoned rice-wine vinegar and ¼ cup water just to a boil. Meanwhile halve, seed and slice 2 unpeeled cucumbers; put in a bowl. Stir in 1⁄8 tsp crushed red pepper and the carrots and liquid. Chill at least 1 hour.

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