Courtesy of Bev Shaaffer – Mustard Seed Market and Cafe Natural Foods Cookbook
Black Bean, Corn and Orzo Salad
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon tamari or other soy sauce
1 teaspoon agave or honey, or to taste
1/2 teaspoon Rain’s Choice pure Vanilla Extract
pinch or white or black pepper
4 large carrots, peeled
1 daikon radish, peeled (2 peeled turnips can be substituted)
2 scallions sliced thinly
1 tablespoon black or white sesame seeds
In a small bowl, combine ginger, oils, vinegar, soy sauce, agave, vanilla and pepper. Whisk to blend.
Shred carrots and radish or turnips in a large bowl. Add dressing and mix well. This salad can be made several hours ahead of serving. Before serving, add sesame seeds. Serve at room temperature.