Crunchy Asian salad with peanut dressing

INGREDIENTS

1/4 cup

rice wine vinegar

1 tsp

chopped fresh ginger or 1/2 teaspoon powdered ginger

2 tbsp

soy sauce (use gluten free Tamari soy sauce for gluten free version)

1 tbsp

honey (or more, if you like it sweeter)

3 tbsp

toasted sesame oil

1/4 cup

vegetable oil

3 tbsp

creamy peanut butter

2 tbsp

sesame seeds, toasted

6 cups

baby spinach leaves or other greens, washed, and dried

large carrot, shredded

red bell pepper, thinly sliced

1/4

red onion, thinly sliced

1/2 lb

sugar snap peas

1/2

large cucumber or 1 small cucumber, thinly sliced

1/2 cup

roasted peanuts, chopped in half

1 tbsp

sesame seeds toasted