2 cups sugar snap peas, sliced in half, lengthwise
1 orange bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
½ head of red cabbage, sliced thin
2 carrots, shredded
Juice of 1 lime
2 Tbsp. low-sodium soy sauce
2 Tbsp. honey
1 Tbsp. sesame oil
1 clove garlic, minced
¼ cup olive oil
salt and pepper, to taste
toasted sesame seeds for serving
Combine all of the vegetables in a large bowl. Set aside.
In a small bowl, combine the lime juice, soy sauce, honey, sesame oil, and garlic. Stir until combined. Gradually whisk in the olive oil, until combined. Season with salt and pepper.
Toss the vegetables with the dressing, making sure everything is evenly coated. Allow the salad to rest for about 20 minutes, tossing every once in a while to redistribute the dressing.
Season with salt and pepper and serve, topped with toasted sesame seeds.