Best Sesame Seed Veggie Salad Recipes

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SESAME VEGETABLE SALAD



Sesame Vegetable Salad image

From Woman's Day-Oct. 1996 Note: August 17th, 2011 -- Update: This makes a large salad. I made it in my 4 quart pyrex glass bowl. The dressing makes a 1 1/4 cups, it is tangy from the rice vinegar and has a mustardy, sesame flavor. I made the dressing 3 hours before serving and put in the refrigerator to chill. Added dressing to salad just before serving. My family really enjoyed this and loved the flavors.

Provided by MomLuvs6

Categories     Asian

Time 22m

Yield 10 serving(s)

Number Of Ingredients 15

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
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

Steps:

  • 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.

PICKLED VEGGIE SALAD



Pickled Veggie Salad image

Celery -- you buy it, knowing you'll throw away most of it. But wouldn't you like to use it up? And those scallions and carrots, too... Well, here's a recipe that revitalizes your fresh veggies by steeping them in a vinegar and water solution. This is a combination of several different recipes for Asian-style cucumber salads. I like to pour it over a salad, but you could just pick out the veggies and them solo. Use any veggies you like -- I've chosen the ones I most often have waiting around!

Provided by JARRIE

Categories     Salad     Vegetable Salad Recipes

Time 2h30m

Yield 10

Number Of Ingredients 14

¼ cup olive oil
¼ cup sesame seeds
½ cup white vinegar
⅓ cup teriyaki sauce
½ teaspoon black pepper
1 teaspoon crushed red pepper flakes
¼ teaspoon minced fresh ginger root
4 teaspoons granular no-calorie sucralose sweetener (such as Splenda®)
3 stalks celery
4 green onions, chopped
2 carrots, cut into matchsticks
1 yellow bell pepper, sliced
1 small cucumber, sliced
1 small white onion, sliced

Steps:

  • Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
  • Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.

Nutrition Facts : Calories 95.6 calories, Carbohydrate 6.5 g, Fat 7.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 388.4 mg, Sugar 3.2 g

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