Ingredients
2 cups soy sprouts
1 cucumber, sliced
1 carrot, julienned
1 red bell pepper, sliced
1/4 cup red onion, thinly sliced
2 tbsp cilantro, chopped
1 tbsp sesame seeds
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey (optional)
1 clove garlic, minced
1/2 tsp fresh ginger, grated
Salt and pepper to taste
Directions
1. Rinse the soy sprouts under cold water and drain well. Set aside in a large mixing bowl.
2. Add the sliced cucumber, julienned carrot, sliced red bell pepper, and thinly sliced red onion to the bowl with the soy sprouts.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), minced garlic, and grated fresh ginger until well combined.
4. Pour the dressing over the vegetables in the large mixing bowl.
5. Toss the salad gently to ensure all the ingredients are evenly coated with the dressing.
6. Add the chopped cilantro and sesame seeds to the salad, and toss again to distribute evenly.
7. Season with salt and pepper to taste.
8. Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.