Sesame Vegetable Salad

READY IN: 22mins
Recipe by MomLuvs6

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.

Top Review by lazyme

Tasty simple salad. I made 1 serving and cut the dressing way back based on other reviews. I julienned my carrot rather than grating it, but made as directed otherwise. Thanks MomLuvs6 for a nice lunch. Made by an Unruly Under the Influence for ZWT6 Zingo.

Ingredients Nutrition


  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.

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