Best 3 Sesame Vegetable Salad Recipes

**Indulge in a symphony of flavors with Sesame Vegetable Salad: A Culinary Journey Through Freshness and Health**

Embark on a culinary adventure with Sesame Vegetable Salad, a tantalizing dish that promises a delectable fusion of textures, flavors, and colors. This delightful salad showcases a vibrant array of fresh vegetables, each contributing its unique taste and nutritional value. From the crisp crunch of bell peppers and carrots to the tender succulence of broccoli and asparagus, every bite is a symphony of flavors. Sesame seeds lend a nutty aroma and a delicate crunch, while a tangy-sweet sesame dressing brings all the elements together in perfect harmony. Explore the world of Sesame Vegetable Salad through two distinct yet equally enticing recipes. The first recipe unveils a classic approach, relying on simple ingredients and straightforward steps to create a timeless salad that never fails to impress. The second recipe takes a more adventurous route, introducing a medley of Asian flavors with the addition of ginger, garlic, and soy sauce. Both recipes promise a culinary journey that is as delightful as it is wholesome.

Check out the recipes below so you can choose the best recipe for yourself!

SESAME SOBA NOODLE AND VEGETABLE SALAD

Sesame Soba Noodle and Vegetable Salad image

Categories Salad Pasta Vegetable Spring Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

2 tablespoons sesame seeds
12 ounces dried buckwheat noodles (fancy soba)*
4 tablespoons peanut oil
1 tablespoon oriental sesame oil
6 tablespoons seasoned rice vinegar*
12 ounces English hothouse cucumber, seeded, shredded
8 ounces carrots, peeled, shredded
6 large radishes, trimmed, sliced
3 green onions, thinly sliced
*Buckwheat noodles and seasoned rice vinegar are available at Asian markets and in the Asian section of some supermarkets.

Steps:

Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.

WARM ROASTED VEGETABLE SALAD WITH SESAME-CITRUS VINAIGRETTE

WARM ROASTED VEGETABLE SALAD WITH SESAME-CITRUS VINAIGRETTE image

Categories Vegetable

Number Of Ingredients 19

Ingredients

12 asparagus spears, cut into 2 inch pieces
4 plum tomatoes, quartered
1 carrot, cut into 1/4 inch thick rounds
1 fennel bulb, cut into eight chunks, reserve the fronds
1 tablespoon extra virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
6 cups baby spinach leaves, washed and spun dry
Sesame-citrus Vinaigrette:
2 tablespoons lemon juice
2 tablespoons sesame oil
3 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/2 teaspoon freshly grated ginger
1 shallot, minced
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons white sesame seeds, lightly toasted

Steps:

Preheat oven to 350°F. Arrange the asparagus, tomatoes, carrot rounds and fennel chunks in a single layer on a large baking sheet. Drizzle the vegetables with olive oil, salt and the pepper. Using your hands, toss the vegetables to evenly coat. Roast in the oven for 15 minutes. Place the spinach leaves in a large bowl. Immediately stir the hot roasted vegetables into the spinach to wilt the spinach slightly. To prepare the dressing, in a small bowl whisk together the lemon juice, oils and soy sauce until well combined and slightly thickened. Stir in the ginger, shallot, honey, salt pepper and sesame seeds. Pour the dressing over the vegetables in the bowl and gently toss to coat. Evenly divide the salad onto serving plates and garnish if desired with the reserved fennel fronds.

SESAME VEGETABLE SALAD

Sesame Vegetable Salad image

From Woman's Day-Oct. 1996 Note: August 17th, 2011 -- Update: This makes a large salad. I made it in my 4 quart pyrex glass bowl. The dressing makes a 1 1/4 cups, it is tangy from the rice vinegar and has a mustardy, sesame flavor. I made the dressing 3 hours before serving and put in the refrigerator to chill. Added dressing to salad just before serving. My family really enjoyed this and loved the flavors.

Provided by MomLuvs6

Categories Asian

Time 22m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup Chinese white rice vinegar
1/3 cup Dijon mustard
3/4 inch thick piece fresh ginger, peeled
2 garlic cloves
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 tablespoons dark oriental sesame oil
3 cucumbers, rinsed, ends trimmed, halved lengthwise
6 red radishes
4 medium carrots, peeled
16 ounces white mushrooms, wiped cleaned and quarted
8 scallions, sliced
1 tablespoon sesame seeds, toasted

Steps:

Dressing:.
Put first seven ingredients for dressing in a blender or food processor. Process until ginger and garlic finely chopped. Add oil slowly processing until well blended. Put into a jar and refrigerate.
Salad:.
Slice cucumbers and radishes thinly, put into bowl. Shred carrots into bowl.
Add quartered mushrooms and chopped scallions. Mix vegetables. May refrigerate until ready to serve.
Over medium heat toast sesame seeds for 2 to 3 minutes.
To Serve:.
Add dressing to vegetables, mix and sprinkle sesame seeds on top.

Tips:

Use a variety of vegetables. This will give your salad a more interesting flavor and texture. Some good choices include carrots, celery, cucumbers, radishes, and bell peppers.
Roast the vegetables before adding them to the salad. This will help to caramelize the vegetables and give them a slightly smoky flavor. To roast the vegetables, simply toss them with a little olive oil and salt and pepper, then roast them in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, or until they are tender.
Use a flavorful dressing. The dressing is what really brings the salad together, so make sure to use a dressing that you enjoy. A good choice for this salad is a simple sesame vinaigrette dressing. To make the dressing, whisk together some sesame oil, rice vinegar, soy sauce, and honey.
Garnish the salad with some roasted sesame seeds. This will add a nice crunchy texture to the salad.

Conclusion:

This sesame vegetable salad is a healthy and delicious side dish or main course. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!