Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Trim and thinly slice the cucumber. Halve the cherry tomatoes. Thinly slice the red bell pepper. Peel and julienne or shred the carrot. Thinly slice the green onions.

Place the dried salad greens in a large serving bowl. Add the cucumber, cherry tomatoes, red bell pepper, carrot, and green onions. If using cilantro, add the leaves now. Toss gently to combine.

Sprinkle toasted sesame seeds over the salad just before serving for added texture and flavor.

Ginger Dressing

Peel and finely grate 1 tablespoon fresh ginger and mince 1 teaspoon garlic.

In a small bowl or jar, combine grated ginger, minced garlic, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey (or maple syrup), 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil, and 3 tablespoons neutral oil.

Add 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or secure the jar lid and shake vigorously until the mixture is emulsified and slightly thickened. Taste and adjust: add up to 2 tablespoons water to thin if the dressing is too strong, or a little more honey or lime to balance sweetness and acidity.

Let the dressing sit for 5 minutes to allow flavors to meld. Stir or shake again before using.

Right before serving, pour desired amount of dressing over the salad (about 3-4 tablespoons for the recipe as written for light coating) and toss gently until evenly coated. Serve any additional dressing on the side.