This fresh, crispy salad will work well with any seasonal vegetables. If you don’t like your vegetables too crisp, you can blanch them all for a couple of minutes before adding the vinaigrette and then refrigerate them.
In a small bowl, whisk together vinaigrette ingredients and season to taste with salt and pepper. Add 2 cups (500 mL) water to a small saucepan, boil water and blanch yellow beans for one minute (or all veggies if you prefer). Remove and cool in cold water.
In a medium bowl, combine beans, red pepper, green onion, carrot, celery and red cabbage. Dress with 3/4 of the vinaigrette and refrigerate for four hours, turning ingredients a couple of times.
Just before serving, add cucumber, bean sprouts, cilantro leaves and sesame seeds; fold together and adjust seasoning to taste. Drizzle remaining vinaigrette over salad.
Per serving: 83 calories, 2 g protein, 6 g fat (1 g saturated fat), 7 g carbohydrates, 2 g fibre, 0 mg cholesterol, 31 mg sodium