Sesame Vegetable Salad

Categories: Salads

Serves: 10 Servings

Ingredients:

Dressing
1/2 c White rice vinegar
1/3 c Dijon mustard
3/4 Inch piece of fresh ginger;
-peeled
2 Cloves garlic
1 ts Salt
1 ts Sugar
1/2 ts Ground black pepper
1/4 c Vegetable oil
2 tb Dark sesame oil
3 Cucumbers (about 2 lbs)
-rinshed, trimmed; halved
Engthwis
6 Red radishes
4 md Carrots; peeled
16 oz White mushrooms, cleaned;
-quartered
8 Scallions; sliced
1 tb Sesame seeds; toasted*

Instructions:
For dressing: Process all dressing ingredients in a blender or food
processor, except oils until ginger and garlic are finely chopped. With
motor running, slowly add oils (through opening) in processor or blender.
Transfer to a jar; cover and refrigerate.

For salad: Using a slicing disk (thinnest you have available), slice
cucumbers. Transfer to a serving bowl. Slice radishes in processor; wrap
in a damp paper towel and refrigerate. Wipe processor bowl. Insert
shredding disk; shred carrots.

Add carrots, mushrooms and scallions to cucumbers in serving bowl. Toss to
mix. (Cover with a damp paper towel and refrigerate at this point if
making ahead.) Just before serving, toss salad with dressing. Top with
sliced radishes and toasted sesame seeds*.

* To toast sesame seeds, heat in a skillet over medium heat, stirring
often until they start to pop and turn golden brown, about 2 to 3 minutes.
Posted to FOODWINE Digest 19 Sep 96

Date: Thu, 19 Sep 1996 22:28:18 -0400

From: Laura Hunter

Previous: Sesame Vegetable Rice | Next: Sesame Vinegary