Market Vegetable Salad with Creamy Sesame Dressing


Prep time 20 minutes

Serves 4

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.

 


Ingredients

Dressing:
•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

Salad:
•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

Directions

•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.