Side Pannel
Sesame Vegetable Salad
Ingredients List
- 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*
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.
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.
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