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Sassy Sasha’s Siamese Sesame Salad

Use thin rice or mung bean threads as the base for this salad. You can buy them in the Asian section of the grocery store, or at an Asian grocery store. A funny thing about grocery stores in non-ethnically diverse areas… they like to group all international foods into one category: “mexican”. 

Cook rice or mung bean threads according to package instructions, or just cover with boiling water and allow them to soak until soft, then drain and rinse with cool water and set aside. (we will be using about 2 cups cooked threads)
In a large bowl, 
squeeze the juice from 1 lime
add 1 tsp minced ginger
2 tbsp toasted sesame oil
1 tbsp olive oil, 2 tbsp rice vinegar
1 tsp sugar
a dash of soy sauce
10 minced basil or thai basil leaves
2 chopped scallions
Adjust as necessary (more ginger for the adventurous, perhaps a dash of cayenne?)
Assemble the salad in the large bowl with the dressing once you like the flavor: 
2 cups rice or mung bean threads
1 cup diced red pepper
2 cups chopped bok choy leaves
1-2 cups snap peas chopped
garnish with lime zest for extra kick (when zesting use only the colorful part of the fruit, avoid the white rind as much as possible) 
Christina’s vote: tasty, the dressing is superb, loved the snap peas.. but I could do without the noodles in my salad! I have enough of them in my head! 
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