Asian Snap Pea Salad With Sesame-Orange Dressing

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1 large orange

1 tablespoon rice vinegar

2 teaspoons low-sodium soy sauce

1 1/2 teaspoons dark sesame oil

1 teaspoon brown sugar

1 teaspoon hot chile sauce (such as Sriracha)

2 teaspoons canola oil

1 1/2 cups thinly sliced red bell pepper

3/4 cup thinly sliced carrot

12 ounces sugar snap peas, trimmed

1/2 teaspoon kosher salt

1/2 cup diagonally cut green onions

1 (6-ounce) package fresh baby spinach

1 teaspoon sesame seeds, toasted

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