Snowpea and Carrot Salad


2 cups fresh snowpeas, cut diagonally
2 carrots, cut in thin rounds
1 tablespoon lemon juice
3 tablespoons sesame oil
1 teaspoon soy sauce
1 tablespoon sunflower seeds
1/2 teaspoon chopped mint


Simmer both vegetables in a little water until crisp-tender. Mix the remaining ingredients together; pour over cooked, drained vegetables and stir to blend. Serve either hot or cold.


Serves 4.

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