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. - by Chavie Feldman and Faigy Grossman
3 small zucchini, cut into 1-inch squares
1 red, yellow, and orange pepper, sliced into thin rings and then quartered
8–10 radishes, thinly sliced
1/2 red onion, sliced in rings
10 oz (280 g) mushrooms, sliced
6 small carrots, thinly sliced
2 cup shredded green cabbage
1 15-oz (425-g) can baby corn pieces
1/2 lb 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 mayonnaise
2 Tbsp sugar
1 Tbsp honey
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp toasted sesame oil
Combine salad vegetables in a large bowl. Mix dressing ingredients until smooth and pour over salad, tossing well. To serve, sprinkle with chow mein noodles and toasted sesame seeds.
This recipe originally appeared in Mishpacha Magazine.