Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes. Peel and shred or julienne the carrot if not using pre-shredded. Slice the cucumber into half-moons (about 1/4-inch thick) or thin rounds. Thinly slice the red onion and radishes, if using.

Assemble salad

Place 6 cups of mixed greens into a large salad bowl. Add 1 cup halved cherry tomatoes, 1 cup shredded carrot, 1/2 cup cucumber, 1/4 cup sliced red onion and 1/4 cup sliced radishes. Sprinkle 1 tablespoon toasted sesame seeds and 2 tablespoons chopped cilantro or parsley over the top. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; toss gently to combine.

Serve

Transfer tossed salad to individual plates or serve family style. Offer the carrot-ginger dressing and sesame dressing on the side so guests can choose. If desired, garnish additional sesame seeds or herbs just before serving.

Carrot-Ginger Dressing

Combine ingredients: In a blender or food processor add 1 cup peeled chopped carrot, 1 teaspoon peeled fresh ginger, 3 tablespoons rice vinegar, 3 tablespoons neutral oil, 1 teaspoon soy sauce, 1 teaspoon honey or maple syrup, 2 tablespoons water, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Blend until smooth: Purée on high until the dressing is completely smooth and the carrots are fully broken down, about 30–60 seconds. If the dressing is too thick, add additional water 1 teaspoon at a time until you reach a pourable consistency (target ~3/4 cup final volume). Taste and adjust seasoning—add more vinegar for brightness, honey for sweetness, or soy sauce for saltiness.

Store or serve: Transfer dressing to a jar. Refrigerate up to 4–5 days. Shake well before using. Drizzle over salad just before serving.

Sesame Dressing

Combine ingredients: In a small bowl or jar whisk together 1 tablespoon toasted sesame oil, 3 tablespoons neutral oil, 2 tablespoons rice vinegar, 1 1/2 tablespoons soy sauce, 1 tablespoon sesame paste (or 1 tablespoon ground toasted sesame seeds), 1 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic and 1/8 teaspoon black pepper.

Adjust texture and flavor: If the dressing is too thick, whisk in up to 1 tablespoon water to thin to a pourable consistency. Taste and adjust: add a pinch of salt, extra vinegar for acidity, or a touch more sesame oil for nuttiness.

Store or serve: Transfer to a jar and refrigerate up to 4–5 days. If separation occurs, shake or whisk before serving. Drizzle over salad or allow guests to add to taste.