This refreshing Asian-inspired salad is crunchy, salty and tangy with just enough heat to satisfy spicy food fans.

• Pick over bean sprouts, discarding any spoiled ones; rinse in cold water. In pot of boiling salted water, cook bean sprouts and carrot for 3 minutes. Drain in colander; rinse with cold water, pressing out any extra water.
• In serving bowl, combine bean sprouts, carrot, green onions and garlic. Whisk together rice wine vinegar, hot chili pesto and soy sauce; drizzle over salad. Let stand for 20 minutes. Sprinkle with sesame seeds.

Tip: Add 2 tsp Korean chili paste, gojujang, to increase heat if desired.