Sesame Vegetable Salad

• Dressing
• 1/2 cup Chinese white rice vinegar
• 1/3 cup Dijon mustard
• 3/4 inch thick piece fresh ginger, peeled
• 2 garlic cloves
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1/4 cup vegetable oil
• 2 tablespoons dark oriental sesame oil
• Salad
• 3 cucumbers, rinsed, ends trimmed, halved lengthwise
• 6 red radishes
• 4 medium carrots, peeled
• 16 ounces white mushrooms, wiped cleaned and quarted
• 8 scallions, sliced
• 1 tablespoon sesame seeds, toasted

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.

dressing, chinese white rice vinegar, dijon mustard, fresh ginger, garlic, salt, sugar, ground black pepper, vegetable oil, sesame oil, salad, cucumbers, red radishes, carrots, white mushrooms, scallions, sesame seeds

Taken from www.food.com/recipe/sesame-vegetable-salad-425060 (may not work)