Korean Mozzarella Salad

Instructions

1. 1

   In a blender or food processor, combine sesame oil, honey, rice vinegar, salt, and black pepper. Blend until smooth.

   Tip: Adjust the amount of honey to your taste.

2. 2

   In a large bowl, combine chopped cilantro, sliced green onions, diced cucumber, and diced carrots.

   Tip: Use a mandoline to get thin slices of cucumber and carrots.

3. 3

   In a small bowl, mix together mozzarella cheese and Korean chili flakes.

   Tip: Adjust the amount of chili flakes to your desired level of spiciness.

4. 4

   Add the mozzarella cheese mixture to the bowl with the vegetables. Toss to combine.

   Tip: Use a spatula to scrape the sides of the bowl and ensure everything is well mixed.

5. 5

   Stir in toasted sesame seeds.

   Tip: Use a dry skillet to toast sesame seeds over medium heat.

6. 6

   Drizzle the sesame oil dressing over the salad and toss to coat.

   Tip: Adjust the amount of dressing to your taste.

7. 7

   Serve immediately and enjoy!

   Tip: This salad is best served fresh, but it can be refrigerated for up to 2 hours before serving.