Follow these steps for perfect results
Chinese white rice vinegar
Dijon mustard
Fresh ginger
peeled
Garlic cloves
Salt
Sugar
Ground black pepper
Vegetable oil
Dark oriental sesame oil
Cucumbers
rinsed, ends trimmed, halved lengthwise, sliced
Red radishes
sliced
Carrots
peeled, shredded
White mushrooms
wiped cleaned, quartered
Scallions
sliced
Sesame seeds
toasted
Prepare the dressing: Combine Chinese white rice vinegar, Dijon mustard, fresh ginger, garlic cloves, salt, sugar, and ground black pepper in a blender or food processor.
Process until the ginger and garlic are finely chopped.
Slowly add vegetable oil while processing until well blended.
Add sesame oil and blend.
Transfer the dressing to a jar and refrigerate.
Prepare the salad: Thinly slice cucumbers and radishes.
Shred carrots.
Place cucumbers, radishes, and carrots in a bowl.
Add quartered mushrooms and chopped scallions to the bowl.
Mix the vegetables together.
Refrigerate until ready to serve.
Toast sesame seeds over medium heat for 2-3 minutes, until golden brown.
To serve: Add dressing to the vegetables and mix well.
Sprinkle toasted sesame seeds on top.
Expert advice for the best results
Toast the sesame seeds right before serving for the best flavor and crunch.
The dressing can be made ahead of time and stored in the refrigerator for up to a week.
Add other vegetables such as bell peppers or snow peas for more variety.
Everything you need to know before you start
10 minutes
Dressing can be made ahead
Serve in a shallow bowl, garnished with extra sesame seeds and a sprig of fresh herbs.
Serve as a side dish with grilled fish or chicken.
Enjoy as a light lunch on its own.
Complements the tangy flavors.
Light and refreshing.
Discover the story behind this recipe
Common in Asian cuisine as a refreshing side dish.
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