Crunchy Vegetable Medley

 

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• Cooking and Prep: 10 m
• Serves: 12
• Contains:

The toasted sesame oil in this dressing adds Asian-inspired flavor, bringing the medley to a new level. The salad works well with just about any vegetables you have on hand. Feel free to experiment.

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Ingredients (20)

Salad

• 3 small zucchini, cut into 1-inch squares

• 1 red pepper, sliced into thin rings and then quartered

• 1 yellow pepper, sliced into thin rings and then quartered

• 1 orange pepper, sliced into thin rings and then quartered

• 8–10 radishes, thinly sliced

• 1/2 red onion, sliced in rings

• 10 ounces (280 grams) mushrooms, sliced

• 6 small carrots, thinly sliced

• 2 cups shredded green cabbage

• 1 (15-oz./425-g.) can baby corn pieces

• 1/2 pound sugar snap peas

• 1 box alfalfa sprouts

• 1 cup thin chow mein noodles, for garnish

• 1/4 cup sesame seeds, toasted, for garnish

Dressing

• 1 cup Gefen Mayonnaise

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  Gefen Mayonnaise

• 2 tablespoons sugar

• 1 tablespoon Gefen Honey

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  Gefen Pure Honey

• 1/2 teaspoon salt

• 1/4 teaspoon garlic powder

• 1/2 teaspoon toasted Gefen Sesame Oil

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  Gefen Sesame Oil

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Start Cooking

Make the Salad

1. Combine salad vegetables in a large bowl. Mix dressing ingredients until smooth and pour over salad, tossing well.

2. To serve, sprinkle with chow mein noodles and toasted sesame seeds.