Ingredients (serves 4)
2 tablespoons
vegetable oil 2 tablespoons
rice wine vinegar 2 teaspoons
sesame oil 1 teaspoon honey
3 large (540g) carrots, peeled, cut into ribbons (see note) 150g snow peas, trimmed, thinly sliced diagonally 2 Lebanese cucumbers, cut into ribbons 2 cups beansprouts, trimmed 50g snow pea sprouts, trimmed 1 tablespoon sesame seeds, toasted Method Pour vegetable oil, vinegar, sesame oil and honey into a screw-top jar.
Season with salt and pepper. Secure lid. Shake to combine. 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. Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.
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