Ingredients
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6 red radishes
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1/2 cup Chinese white rice vinegar
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1/3 cup Dijon mustard
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3/4 inch thick piece fresh ginger, peeled
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2 garlic cloves
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 cup vegetable oil
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3 cucumbers, rinsed, ends trimmed, halved lengthwise
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4 medium carrots, peeled
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16 ounces white mushrooms, wiped cleaned and quarted
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1 teaspoon sugar
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2 tablespoons dark oriental sesame oil
Instructions
- 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.