Rinse the mixed salad greens, cabbage, bean sprouts, and carrot under cold water. Spin or pat dry thoroughly so dressing will adhere and salad won't become soggy.

Shred the cabbage finely if not already shredded. Julienne the carrot if using. Trim and thinly slice the scallion. Roughly chop cilantro and tear the mint leaves.

Make the sesame dressing

Combine dressing ingredients

In a small bowl or jar, add 1 tsp toasted sesame oil, 1 tsp neutral oil, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp lime juice, 1 tsp honey, 1/2 tsp grated ginger, 1/4 tsp minced garlic, 1 tsp toasted sesame seeds, 1/4 tsp chili flake (optional), 1/4 tsp salt and 1/8 tsp black pepper.

Whisk vigorously (or shake if using a jar) until honey is dissolved and the dressing is emulsified. Taste and adjust: add a few drops of lime for brightness, more honey for sweetness, or more soy for saltiness.

Assemble salad

Toss vegetables

In a large bowl, combine 3 cups mixed salad greens, 1 cup shredded cabbage, 1 cup bean sprouts, and 1/2 cup julienned carrot. Add the chopped cilantro, torn mint leaves and sliced scallion.

Pour about half of the prepared dressing over the salad (reserve the rest to taste). Gently toss with salad tongs or clean hands until vegetables are evenly coated. Add more dressing sparingly if needed — the goal is a light coating so it serves as a side salad.

Finish & serve

Transfer the salad to individual plates or a serving bowl. Sprinkle the extra 1/2 tsp toasted sesame seeds and a small pinch of cracked black pepper over the top.

Serve immediately. Leftover dressing can be refrigerated up to 3 days; salad should be dressed just before serving to retain crispness.