Sesame Summer Salad

• 3 large carrots
• 2 cups cut fresh asparagus (1-inch pieces)
• 2 cups fresh snow peas
• 1 package (3 ounces) ramen noodles
• 1 medium sweet red pepper, cut into thin strips
• 1 can (14 ounces) bean sprouts, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 tablespoon plus 1 teaspoon sesame seeds, divided
• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 1/4 cup canola oil
• 2 teaspoons sesame oil
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

1. Using a vegetable peeler, cut carrots into very thin lengthwise strips. In a large saucepan, bring 4 cups water to a boil. Add the carrots, asparagus and snow peas; cover and boil for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry. Set aside 3/4 cup carrots for garnish.
2. Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. Place in a large serving bowl; add the blanched vegetables, red pepper, beans sprouts, water chestnuts and 1 tablespoon sesame seeds.
3. In a small bowl, whisk the hoisin sauce, vinegar, canola oil, sesame oil, honey, salt, pepper flakes and pepper. Pour over salad; toss to coat. Garnish with reserved carrots and remaining sesame seeds. Serve immediately.

carrots, fresh asparagus, fresh snow peas, ramen noodles, sweet red pepper, bean sprouts, water chestnuts, sesame seeds, hoisin sauce, rice vinegar, canola oil, sesame oil, honey, salt, red pepper, pepper

Taken from www.tasteofhome.com/recipes/sesame-summer-salad/ (may not work)