3 sm. cucumbers, sliced
2 carrots, julienned
2 yellow squash, julienned
1/2 c. radishes, sliced
1/4 c. bean sprouts
1/4 c. tofu, julienned

DRESSING:

3 tbsp. rice or white vinegar
1 tbsp. sesame oil
3 tbsp. peanut oil
2 garlic cloves, finely chopped
2 tsp. fresh ginger, finely chopped

GARNISH:

1 tbsp. toasted sesame seeds
Salt and pepper to taste

Whisk dressing ingredients together, and toss with vegetables. Refrigerate for 2 hours.

Before serving, garnish with sesame seeds and salt and pepper to taste.