Sesame Vegetable Salad

Total Time
22mins
Prep 20 mins
Cook 2 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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.

5 5

This is a nice change from the usual tossed salads. It's colorful, crunchy and tasty. I made this exactly according to the recipe. Loved the dressing. Thanx!

4 5

I took everyone's suggestion and cut the amount of dressing in half. I then just made a smaller salad using about 1/2 a cucumber, 4 radishes, and 5 mushrooms. I then just put on enough dressing to wet the salad nicely. While it was a fine side-dish, I found the dressing to be too mustardy (and I didn't even put as much as it called for) so I added more oil when mellowed the flavors, then I added a little extra sugar. Thanks for sharing, MomLuvs6! Made for ZWT6 for ZINGO for Team SSaSSy.