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asian shaved vegetable salad with orange ginger vinaigrette
by Joan
salads
Ingredients
•VINAIGRETTE
•1 tsp sesame seeds (mix of black and white)
•1 tsp minced gingerrroot
•1/2 tsp minced garlic
•2 Tablespoons rice vinegar (unseasoned)
•1/2 Tablespoon Kikkoman soy sauce
•1/2 Tablespoon honey
•1 navel oranges(1/2 tsp zest, 1 T juice)
• salt and pepper
•1/4 cup vegetable oil
•1/2 Tablespoon Asian sesame oil
•2 small carrots
•3 celery ribs
•1/2 red bell pepper
•1 small yellow squash
•1 small zucchini
•1/4 head Napa cabbage
Steps
1.VINAIGRETTE
2. toast sesame seeds over mod heat, shaking skillet, until white seeds
are golden, 2 to 3 minutes. combine seeds with gingerrroot, garlic,
vinegar, soy sauce and honey.
3. Finely grate orange zest and sqeeze juice and whisk with salt and
pepper into vinegar mixture.
5. CARROTS & CELERY: Using mandoline slice diagonally into paper thin
slices.
6. RED BELL PEPPER: Cut with slicer into very thin julienned strips 1 to
1 1/2 inches long
7. SQUASH & ZUCCHINI: Cut each crosswise into 4 pieces.holding pieces
cut side down, cut off 4 sides in 1/4 inch pieces and discard. Core. with
slicer cutslices lengthwise into julienned strips
