Crunchy Sesame Salad

• 14 Chinese cabbage, thick central rib removed (or savoy cabbage)
• 1 carrot, peeled and halved, crosswise
• 4 radishes
• 12 cup sugar, snaps
• 1 tablespoon chopped mint
• 4 drops sesame oil
• 5 teaspoons peanut oil
• 12 lemon, juice of
• 12 teaspoon salt
• 1 tablespoon toasted sesame seeds

1. Cut cabbage into 1cm-wide strips, then across into short lengths.
2. Rinse and refrigerate for at least 10 minutes, and up to 1 hour.
3. Slice the carrot into thin ribbons using a mandolin, or a sharp knife.
4. Place these in iced water.
5. Cut radishes into thin slices.
6. Place all vegetables in a wide mixing bowl.
7. Add chopped mint.
8. Whisk sesame oil, peanut oil, lemon juice and salt together to make a dressing.
9. Adjust seasoning to taste.
10. Toss salad with dressing, pile into small bowls, scatter sesame seeds on top and serve immediately.

chinese cabbage, carrot, radishes, sugar, mint, sesame oil, peanut oil, lemon, salt, sesame seeds

Taken from www.food.com/recipe/crunchy-sesame-salad-275463 (may not work)