Servings 0
Ingredients
- 4 small Persian cucumbers or 2 large cucumbers (cut into thin slices)
- 1 red pepper (diced)
- ½ cup grape tomatoes (halved)
- ½ cup edamame (shelled and cooked)
- 1 carrot (grated)
- 2 tsp tahini
- 1 garlic clove or shallot (quartered)
- 2 tbsp sesame oil or peanut oil
- 2 tsp rice wine vinegar (with no sugar added)
- 2 tbsp low sodium soy sauce (or 2 tsp. Braggs Liquid)
- 2 tsp fresh gingerroot (diced or grated)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp black sesame seeds found in the Asian section of most supermarkets)
Instructions
- In a blender, put tahini, garlic (or shallot), vinegar, soy sauce, ginger, salt and pepper. Blend briefly.
- While the blender is running, add oil in a slow stream. Set dressing aside.
- In a salad bowl, toss together cucumbers, red pepper, tomatoes, edamame and carrot.
- Either dish salad mix into bowls and drizzle a small amount of salad onto each salad or toss dressing into the entire salad mix before dishing.
- Sprinkle with sesame seeds before serving. Add sunflower seeds and chives if desired.