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Israeli Salad with Ginger Sesame Dressing

Makes a little over one cup. Refrigerate up to two weeks.


4 small ripe tomatoes, finely diced
1 cup diced baby corn
1/2 cup diced cucumbers
1 cup grated carrots
3 scallions, finely diced
1/3 cup flat leaf parsley, minced
1/2 cup finely minced cabbage
1 cup bean sprouts
1 cup frozen peas, defrosted
2 tablespoons virgin olive oil
2 tablespoons fresh lemon juice
Salt and fresh black pepper, to taste

Ginger Sesame Dressing
1/2 cup minced onion
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoon soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
3 small cloves garlic - minced
1 tablespoons halvah (sesame seed paste)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup safflower or peanut oil
1/4 cup sesame seed oil
Sesame seeds, garnish
Fried noodles (kosher) broken up


For the salad, prepare all ingredients and toss. Place on a shallow serving dish. Dress with minced herbs, then drizzle on oil, lemon juice, salt and pepper. Just before serving, offer with Sesame Dressing on the side.

For the Sesame Dressing place all salad dressing ingredients in food processor and blend. Add oils in a thin stream, while machine is running until mixture thickens. Drizzle over salad. Sprinkle additional sesame seeds and fried noodles on top of salad potions.


This is a cool, make-ahead salad that takes a summery concept and matches it with sesame Oriental panache. It gets a double whammy of sesame power in the sesame seed oil and the use of tahini (sesame seed paste) which also helps thicken the dressing.