Thai Salad with Honey Ginger Vinaigrette

1. In a medium bowl, whisk together the BeeMaid Honey, rice vinegar, garlic, ginger, soy sauce, sesame oil and sesame seeds to combine.

2. In a seperate larger bolw, toss together all chopped and shredded veggies, parsley and mint.

3. Drizzled the dressing over the salad and toss well to coat. Divide the salad among four plates (or in containers if using for meal prep) and top each with the chopped peanuts, and chives.

Optional: Add grilled shrimp, chicken or tofu on top for additional protein.