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Categories:
dressing Chinese white rice vinegar Dijon mustard fresh ginger garlic salt sugar ground black pepper vegetable oil sesame oil Salad cucumbers red radishes carrots white mushrooms scallions sesame seeds
Viewed: 32 - Published at: 3 years agoIngredients
- Dressing
- 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
- Salad
- 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
Method
- Dressing:
- 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.
- Salad:
- Slice cucumbers and radishes thinly, put into bowl. Shred carrots into bowl.
- Add quartered mushrooms and chopped scallions. Mix vegetables. May refrigerate until ready to serve.
- Over medium heat toast sesame seeds for 2 to 3 minutes.
- To Serve:
- Add dressing to vegetables, mix and sprinkle sesame seeds on top.
