| 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>
A Message from our Provider:
“Peace starts with a smile.”