• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Sesame Vegetable Salad

  • Recipe Submitted by on

Category: Salads

 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*


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.

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