In a blender or food processor, mix the dressing ingredients together to form a smooth dressing. This can be made a day ahead. Cover and chill. Let stand at room temperature 30 minutes before using.
When ready, combine the remaining salad ingredients in a large bowl. Add the dressing to taste and toss to coat. (Mix in half of the dressing first; add more if needed.) Season with salt and pepper to taste and serve.
This salad is best served the day it is made. If you think you are not going to eat it all, only dress the portion of the salad you plan on eating that day and repeat the process for the next batch of salad. If you have leftover dressing, it is great tossed with room temperature spaghetti noodles or use the dressing as a chicken sate dipping sauce. Try it with a bag of pre-sliced broccoli slaw mix. For some extra crunch, add some matchstick-size strips of peeled jicama. You can always increase the ginger, garlic or crushed red pepper flakes to taste. You can substitute 3 tablespoons packed brown sugar for the honey. Use all vegetable or all sesame oil instead of the mix.