Carrot Salad with Bean Sprouts and Sesame
Peel the carrots and julienne. Whisk together the honey, lemon juice, vinegar and sesame oil. Season with salt. Add the carrots, toss to combine and set aside for about 15 minutes.
Dry toast the sesame seeds in a frying pan until fragrant. Remove from the pan and let cool.
Rinse the bean sprouts in a colander and drain. Rinse the herbs, shake dry and chop coarsely. Mix the bean sprouts and herbs into the carrot mixture and season with salt and pepper. Serve.