 |
Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 10 |
|
From Woman's Day-Oct. 1996 Note: August 17th, 2011 - Update: This makes a large salad. I made it in my 4 quart pyrex glass bowl. The dressing makes a 1 1/4 cups, it is tangy from the rice vinegar and has a mustardy, sesame flavor. I made the dressing 3 hours before serving and put in the refrigerator to chill. Added dressing to salad just before serving. My family really enjoyed this and loved the flavors. Ingredients:
1/2 cup chinese white rice vinegar |
1/3 cup dijon mustard |
3/4 inch thick piece fresh ginger, peeled |
2 garlic cloves |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon ground black pepper |
1/4 cup vegetable oil |
2 tablespoons dark oriental sesame oil |
3 cucumbers, rinsed, ends trimmed, halved lengthwise |
6 red radishes |
4 medium carrots, peeled |
16 ounces white mushrooms, wiped cleaned and quarted |
8 scallions, sliced |
1 tablespoon sesame seeds, toasted |
Directions:
1. Dressing:.
2. Put first seven ingredients for dressing in a blender or food processor. Process until ginger and garlic finely chopped. Add oil slowly processing until well blended. Put into a jar and refrigerate.
3. Salad:.
4. Slice cucumbers and radishes thinly, put into bowl. Shred carrots into bowl.
5. Add quartered mushrooms and chopped scallions. Mix vegetables. May refrigerate until ready to serve.
6. Over medium heat toast sesame seeds for 2 to 3 minutes.
7. To Serve:.
8. Add dressing to vegetables, mix and sprinkle sesame seeds on top.
|
|