• 4 cups (960 ml) of mixed vegetables, sliced thinly: red/green/yellow bell pepper, yellow squash, zucchini, chinese eggplant, watermelon radishes, carrots
• 1/2 cup (120 ml) scallions
• 2 tblsp (30 ml) vegtable oil
• 1/2 cup (120 ml) cilantro
• 2 tblsp tarragon, very finely chopped

For Cilantro Herb Sauce:

• 2 cups (480 ml) cilantro
• 1/2 cup (120 ml) of mint
• 1/4 cup (60 ml) of tarragon
• 1/2 cup (120 ml) scallions thinly sliced
• 1 1/2 inch piece of ginger peeled and sliced
• 2 garlic cloves
• 2 Serrano chiles, both stemmed and 1 seeded (more seed means more spice, adjust accordingly)
• 2 tblsp sesame seeds, lightly toasted (1 tblsp brown and 1 tblsp black sesame seeds)
• 2 tblsp (30 ml) rice vinegar, unseasoned
• 4 tblsp (60 ml) extra virgin olive oil