Sesame vegetable salad

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@...>

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