Huffpost Taste

Sesame Vegetable Salad

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Sesame Vegetable Salad

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total prep 127 calories/serving
"The nice thing about this salad is that it's very refreshing and a little different," says Melissa Gross of Boston, Massachusetts. "Even people who like Chinese food are unfamiliar with the salads in Chinese cuisine, and they find this one a very pleasant surprise."



  • To prepare Dressing in a blender or food processor: Process all ingredients except oils until ginger and garlic are finely chopped. With motor running, slowly add oils (through opening in lid if using a blender). Transfer to a jar. Cover and refrigerate. By hand: Mince ginger and garlic with a knife. Scrape into a small bowl. Whisk in remaining ingredients except oils until blended. Gradually whisk in oils until blended. Cover and refrigerate.
  • To prepare vegetables with food processor: Wipe processor bowl clean. Using a slicing disk (the thinnest you have), 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. By hand: Thinly slice cucumbers and radishes. Coarsely shred carrots on the largest openings of a handheld grater.
  • Add carrots, mushrooms and scallions to cucumbers. 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 sesame seeds.
  • NOTE Toast sesame seeds in a skillet over medium heat, stirring often, until they start to pop and turn golden brown, 2 to 3 minutes.