I made this recipe from Bon Appétit. I adjusted it by using somewhere between 1/4 cup and 1/2 cup of rice vinegar, and adding less than 1/4 of sesame oil. It is a very light salad and would be good for Thanksgiving to counteract all the heavier side dishes. The cranberrys are deliciously sweet compared with the tart of the vinegar.
--Sarah
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