astray recipes: Sesame vegetable salad

Categories: Salads
Yield: 10 Servings

Measure	Ingredient
	Dressing
½ cup	White rice vinegar
⅓ cup	Dijon mustard
¾	Inch piece of fresh ginger; peeled
2	Cloves garlic
1 teaspoon	Salt
1 teaspoon	Sugar
½ teaspoon	Ground black pepper
¼ cup	Vegetable oil
2 tablespoons	Dark sesame oil
3	Cucumbers (about 2 lbs) rinshed, trimmed; halved
	Engthwis
6	Red radishes
4 mediums	Carrots; peeled
16 ounces	White mushrooms, cleaned; quartered
8	Scallions; sliced
1 tablespoon	Sesame seeds; toasted*

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 <LHunter722@...>

sesame vegetable salad