|Carrots||3 , thinly sliced diagonally, cut in 2-inch julienne strips|
|Cucumber||1 , ends trimmed, sliced in 2-inch lengths, cut in julienne strips (European Style)|
|Apple pear||1 Large, peeled, sliced, cut in 2-inch julienne strips|
|Green onions||6 , smashed, flattened, shredded|
|Red bell pepper||1⁄2 Medium, cut in 2-inch julienne strips|
|Green bell pepper||1⁄2 Medium, cut in 2-inch julienne strips|
|Korean red pepper threads/1/2 teaspoon dried red pepper flakes||1 Teaspoon (Shile Kochu)|
|Boston lettuce leaves/Red leaf lettuce leaves||4 , shredded|
|Black dry roasted sesame seeds||1 1⁄4 Tablespoon|
|Lettuce leaves||4 (Additional)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sesame seed oil||1⁄2 Teaspoon|
|Sugar||2 1⁄4 Tablespoon (Or To Taste)|
|Freshly grated peel||1 Tablespoon|
Place carrots, cucumber, apple-pear, green onions, bell peppers, red pepper threads, shredded lettuce and black Dry Roasted Sesame Seeds in a large bowl.
Prepare Lemon-Sesame Dressing; pour over vegetable mixture.
Cover and refrigerate 1 hour.
Line a serving platter with additional lettuce leaves.
Toss salad in dressing again.
Spoon onto serving platter.
Lemon-Sesame Dressing: In a small bowl, combine all ingredients.
Blend well until sugar is dissolved.