Cold Sesame Noodle Salad

1. **Prepare the sesame dressing:** In a food processor, combine grated onion and pear until smooth. Alternatively, grate them using a fine grater or a microplane. Transfer the puree to a small bowl.

2. **Add flavorings to the dressing:** To the bowl, add soy sauce, lemon juice, sesame seeds, sesame oil, and rice vinegar. Mix well to combine and store in the fridge while preparing the salad.

3. **Blanch the soybean sprouts:** Fill a pot with water and bring to a boil over medium-high heat. Add the soybean sprouts and cook for 1-1½ minutes until desired crunchiness. Using a strainer or slotted spoon, transfer them to a mixing bowl.

4. **Blanch the carrots:** In the same boiling water, add the sliced carrots and cook for 30-60 seconds until desired crunchiness. Transfer them to the mixing bowl with the soybean sprouts.

5. **Cook the soba noodles:** In the same boiling water, cook the soba noodles for about 4 minutes or according to package directions. Drain the noodles into a colander, run cold water over them to quickly cool, drain well, then transfer to the mixing bowl.

6. **Add cucumber and dressing:** To the mixing bowl, add the sliced cucumber and pour the sesame dressing over the ingredients. Toss to coat evenly.

7. **Chill the salad:** Cover the mixing bowl and place it in the refrigerator to chill until ready to serve or for up to 2 days if making ahead.

8. **Serve:** To serve, divide the dressed salad into bowls, top with shredded lettuce, and garnish with a sprinkle of sesame seeds if desired. Enjoy!