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.
- 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 See How It's Made
- 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.
- 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.