Sesame vegetable salad
10 Servings
Ingredients
| Quantity | 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* |
Directions
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@...>