| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads | 10 | Servings | |
INGREDIENTS
| 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* |
INSTRUCTIONS
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@AOL.COM>
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