4 medium carrots, sliced diagonally
3 Spring onions, greens and white, chopped*
1 cucumber, peeled and sliced diagonally
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons dark sesame oil
1 tablespoon sesame seeds
2 cloves garlic, grated
1 inch knob ginger, grated
1/4 teaspoon red pepper flakes
Whisk together all of the dressing ingredients. Toss with the rest of the salad ingredients. Refrigerate at least 1 hour before serving.
*I find that occasionally there is a tightly packed and slightly tough little section right where white bulb meets the green. I normally just toss that part and just use the bulb and the upper 3/4 of the greens.