Sesame vegetable salad

 
                           Sesame Vegetable Salad
 
 Recipe By     :
 Serving Size  : 10   Preparation Time :0:20
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Dressing
      1/2  cup           white rice vinegar
      1/3  cup           Dijon mustard
      3/4  inch          piece of fresh ginger -- peeled
    2      cloves        garlic
    1      teaspoon      salt
    1      teaspoon      sugar
      1/2  teaspoon      ground black pepper
      1/4  cup           vegetable oil
    2      tablespoons   dark sesame oil
 
    3                    cucumbers (about 2 lbs) rinshed, trimmed -- halved
 lengthwise
    6                    red radishes
    4      medium        carrots -- peeled
   16      ounces        white mushrooms, cleaned -- quartered
    8                    scallions -- sliced
    1      tablespoon    sesame seeds -- toasted*
 
 For dressing:  Process all dressing ingredients in a blender or food
 processor, except oils until ginger and garlic are finely chopped.  With
 motor running, slowly add oils (through opening) in processor or blender.
  Transfer to a jar; cover and refrigerate.
 
 For salad:  Using a slicing disk (thinnest you have available), slice
 cucumbers.  Transfer to a serving bowl.  Slice radishes in processor; wrap in
 a damp paper towel and refrigerate.  Wipe processor bowl.  Insert shredding
 disk; shred carrots.
 
 Add carrots, mushrooms and scallions to cucumbers in serving bowl.  Toss to
 mix.  (Cover with a damp paper towel and refrigerate at this point if making
 ahead.)  Just before serving, toss salad with dressing.  Top with sliced
 radishes and toasted sesame seeds*.
 
 *  To toast sesame seeds, heat in a skillet over medium heat, stirring often
 until they start to pop and turn golden brown, about 2 to 3 minutes.
 
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