Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups broccoli flowerets	Wash and cut into small same-size pieces
1 medium-sized jicama (2 cups)	Wash and cut into thin strips about 1/4 inch wide (2 cups diced jicama)
1 red bell pepper	Wash, trimmed  and cut into thin slices
1 tablespoon black or white sesame seeds	Preferably toasted
Dressing Ingredients:
2 tablespoon lite soy sauce
3 tablespoon rice vinegar
1 tablespoon chili garlic sauce	(optional)
1 clove garlic	Washed, peeled and minced
1/2 teaspoon ground ginger
2 teaspoon sesame oil (or oil)
1 tablespoon honey
2 tablespoon peanut oil (or oil)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small bowl or glass measuring cup combine the soy sauce, rice vinegar, chili garlic sauce, garlic, ginger, sesame oil, and honey.
2	Whisk in the peanut oil and let dressing sit while you prepare the vegetables.
3	Cut broccoli into small same-size flowerets.
4	Peel jicama and cut into slices about 1/4 inch thick, then cut each slice into strips about as long as the broccoli pieces.
5	Cut red bell pepper into thin slivers.
6	Put the broccoli flowerets, jicama strips, and red bell pepper slivers into a medium-sized bowl and toss with the dressing. Chill until ready to serve.
7	Toss salad with sesame seeds and serve.