Crunchy Vegetable Salad | RICARDO

Ingredients

• 3 tablespoons (45 ml) vegetable oil
• 1/2 teaspoon (2.5 ml) sesame oil
• 3 tablespoons (45 ml) rice vinegar
• 1 tablespoon (15 ml) oyster sauce
• 1 cup (250 ml) fresh spinach, chopped
• 1 carrot, peeled and cut into julienne
• 1 piece 4-inch (10-cm) long daikon, peeled and cut into julienne
• 10 snow peas, cut into julienne
• 1 cup (250 ml) bean sprouts
• 1 green onion, cut into julienne