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garlic grated, 1 large clove 2 tbsp peanut oil 1 small Thai red chili For the slaw: 11 oz baby bok choy 1 large bulb, slice into thin strips 2.5 oz radicchio 1/3 of one small, slice into thin strips 3 oz carrot 1 small but chubby one, julienned (use a julienne Y-peeler) Instructions Dressing: In a measuring cup, add ingredients from vinegar to garlic
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