Market Vegetable Salad with Creamy Sesame Dressing
Prep time 20 minutes
This salad is a beautiful way to spotlight any and all of those fresh, veggies that are coming into season!
Recipe adapted from Mill City Farmers Market.
•1 tablespoon fresh ginger, minced
•1 garlic clove, peeled
•2 tablespoons white (or yellow) miso
•3 tablespoons tahini (sesame seed paste)
•1 tablespoon honey
•1 tablespoon mayonnaise ( you can also use coconut milk if you want a vegan version, if so, add 2 tablespoons of the thicker stuff on top)
•¼; cup rice vinegar, or apple cider vinegar
•2 tablespoons toasted sesame oil
•2 tablespoons sunflower oil
Water to thin dressing if needed
•3 cups Napa cabbage, romaine, or Swiss chard cut into thin ribbons
•3 green onions, sliced
•4-5 radishes, sliced
Your choice of any or all of the following veggies: •Sugar snap peas, green beans, zucchini blanched for 2 minutes, and chilled immediately in ice water
•Blanch tougher vegetables for 2 minutes and dunk quickly in ice water to stop cooking.
•Whisk together dressing ingredients in a bowl, or add in jar and shake to combine.
•Put all of salad vegetables in a bowl, and combine.
•Add the dressing, toss to coat, and enjoy immediately.
•Garnish with toasted sesame seeds, or peanuts if you'd like.
Notes: This dressing is also a great veggie dip. Omit the extra water for a thicker dressing. Use any fresh, local, seasonal vegetables that you find at the market or the co-op that look good that day!
Dressing will last for 5 days in the refrigerator.