Bean Sprout, Carrot and Sesame Salad

Salad:

• 2 Tbsp sesame seeds
• 1 carrot, peeled, cut into matchsticks
• 2 cups bean sprouts or cucumber, cut into matchsticks
• 3 green onions, ends trimmed, thinly sliced diagonally
• 1/2 Chinese cabbage, or other cabbage, finely shredded

Dressing:

• 1 Tbsp light soy sauce
• 1 Tbsp white vinegar
• 1 Tbsp peanut oil
• 1 tsp brown sugar
• 1 tsp sesame oil

Place sesame seeds in a small frying pan over medium heat. Cook, tossing, for 1-2 minutes or until toasted. Remove from heat and set aside.

Place carrot, bean sprouts (or cucumber), green onion, cabbage and sesame seeds in a large bowl. Gently toss to combine. 

To make the dressing, place soy sauce, vinegar, peanut oil, sugar and sesame oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.   

Drizzle vegetables with dressing and serve immediately.