Sugar Snap Pea, Mandarin Orange Salad

Ingredients
For the salad

• 14 ounces (4 cups) sugar snap peas
• 1/2 large English cucumber, cut into 1/8-inch rounds
• 1 small red bell pepper, stemmed and cut into 1/8-inch slices
• 3/4 cups canned mandarin orange segments, drained
• 1 small red onion, cut into 1/8-inch slices
• 1/2 teaspoon sesame seeds, for garnish

 
For the dressing

• 3 tablespoons soy sauce
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon fresh ginger, grated
• 1/4 teaspoon black pepper
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil, peanut oil, or avocado oil

 
Preparation

1. In a large bowl, combine the vegetables and fruit - the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
2. Make the dressing.  In a medium bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup and black pepper. Slowly drizzle in the oil  whisking constantly until fully combined.
3. Assemble and serve.  Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side.
4. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.