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 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 large bowl. Gently toss to combine. 

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

Drizzle vegetables with dressing and serve immediately.