Sesame Vegetable Salad
22 mins (prep 20, cooking 2)
15 ingredients
10 servings
From Woman's Day-Oct. 1996Note: 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.

Categories:  salad , <-30-mins , time-to-make , asian ,
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Serving Size (64.18 g)
Servings 10
Amount per Serving
Calories 79.45 Calories from Fat 64.17
% Daily Value *
Total Fat 7.13g 109.71%
Saturated Fat 0.59g 29.43%
Trans Fat 0.15g %
Cholesterol 0.0mg 0.0%
Sodium 324.65mg 135.27%
Total Carbohydrate 3.09g 10.32%
Dietary Fiber 0.96 g 38.53%
Sugars 1.47 g %
Protein 2.07g 41.45%
Vitamin A 7.13IU% Vitamin C 1.26mg%
Calcium 22.68mg% Iron 0.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
white rice vinegar, inch thick, fresh ginger, dark, oriental sesame oil, red radishes, medium carrots