Yield: 10 Servings
|½ cup||White rice vinegar|
|⅓ cup||Dijon mustard|
|¾||Inch piece of fresh ginger; peeled|
|½ teaspoon||Ground black pepper|
|¼ cup||Vegetable oil|
|2 tablespoons||Dark sesame oil|
|3||Cucumbers (about 2 lbs) rinshed, trimmed; halved|
|4 mediums||Carrots; peeled|
|16 ounces||White mushrooms, cleaned; quartered|
|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@...>