Asian Carrot and Sprout Salad

Tired of the same old salads? Here's a smart bunch you can dress to impress! Use a vegetable peeler to cut long, thin ribbons from carrots and cucumbers.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 2  tablespoons  rice wine vinegar
• 2  teaspoons  sesame oil
• 1  teaspoon honey
• 3  large carrots, peeled, cut into ribbons (see note)
• 150  g snow peas, trimmed, thinly sliced diagonally
• 2  lebanese cucumbers, cut into ribbons
• 2  cups bean sprouts, trimmed
• 50  g  snow pea sprouts, trimmed
• 1  tablespoon sesame seeds, toasted

Directions

1. Pour vegetable oil, vinegar, sesame oil and honey into a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
2. Place carrot and snow peas in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until snow peas turn bright green. Drain. Rinse under cold water. Return to bowl.
3. Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.