Sesame-Mixed Vegetable "Noodles" with Herbs
Many of the veggies here are supposed to be prepared with a very sharp cutting tool called a mandoline
. I do have one, but I couldn't find it when I went to make the recipe, so I used a spiral slicer
to make the zucchini pasta instead (see photo below). I highly recommend the spiralizer- it is super easy, very safe, and allows you to easily make veggies like zucchini into "spaghetti"- how cool is that?!
. I do have one, but I couldn't find it when I went to make the recipe, so I used a spiral slicer to make the zucchini pasta instead (see photo below). I highly recommend the spiralizer- it is super easy, very safe, and allows you to easily make veggies like zucchini into "spaghetti"- how cool is that?!Servings: 8 -10 servings
Ingredients
Sesame Dressing:
- *1 cup sesame tahini
- *1/4 cup sesame oil
- *1/4 cup freshly squeezed lemon juice
- *1/4 cup mellow red miso
- *3/4 cup plus 2 Tb. filtered water
- *1/4 cup black sesame seeds
Vegetables:
- *4 cups daikon radish julienned on a mandoline
- *2 red bed peppers cored and julienned
- *3 medium zucchini julienned on a mandoline
- *3 medium carrots cored and julienned on a mandoline
- *6 baby bok choy leaves thinly sliced on a bias
- *3 scallions whites and about an inch of the green, thinly sliced
- *1 big handful cilantro leaves
- *Sea salt
Instructions
Sesame Dressing:
- 1. In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/4 cup of the water.
- 2. Add the remaining ingredients a bit at a time and continue whisking until smooth. Stir in the sesame seeds and set aside.
Vegetables:
- In a large bowl, toss all prepared vegetables and the sesame dressing until evenly coated. Season to taste with sea salt.