Add cooked bulgur and gently mix until evenly distributed

Scatter chopped bell peppers, carrots, cucumber, and beets over the mixture, keeping colors vibrant and distinct

Sprinkle sesame seeds on top for added crunch

In a separate bowl, whisk peanut butter with soy sauce until smooth and glossy

Gradually add water while whisking until the sauce becomes silky and pourable

Stir in rice vinegar, honey, and minced garlic, blending until the dressing smells nutty and slightly tangy

Drizzle the peanut sauce over the salad just before serving or keep it separate for later use

Toss everything together until the vegetables are lightly coated and glistening