Sesame Vegetable Salad

* Exported from MasterCook *

Sesame Vegetable Salad

Recipe By :
Serving Size : 10 Preparation Time :0:20
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing
1/2 cup white rice vinegar
1/3 cup Dijon mustard
3/4 inch piece of fresh ginger -- peeled
2 cloves garlic
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 tablespoons dark sesame oil

3 cucumbers (about 2 lbs) rinshed, trimmed -- halved
lengthwise
6 red radishes
4 medium 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.

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