Green Sesame Salad

To make the dressing, place the rice vinegar, garlic, Dijon mustard, soy sauce, vegetable oil, and sesame oil in a small bowl and whisk to combine.

Prepare an ice bath by filling a large bowl with water and adding ice cubes.

Bring a large saucepan of salted water to the boil and add the sugar-snap peas, snow peas, green beans, and edamame. Cook for 2 minutes then drain and refresh in the ice bath. Transfer to a salad bowl.

To assemble the salad, add the mung beans, shallots, snow pea tendrils, and coriander to the salad bowl with the blanched vegetables. Sprinkle with sesame seeds and black sesame seeds, drizzle the dressing over, and toss well to coat. Season to taste with salt and freshly ground black pepper.