2 Tbsp SOOC Sesame Oil
6 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce
2 Tbsp White Sesame Seeds, toasted
3 Tbsp SOOC Honey Ginger Balsamic
2 Tbsp minced Shallot
⅓ cup Water
6 cups Field Greens
1 English Cucumber, sliced in half lengthwise, then into slices
1 cup packed shredded Carrots
1 small bunch of Radishes, sliced thin
3 stalks of Scallions, finely sliced
Combine the first 7 ingredients (SOOC Japanese Roasted Sesame Oil - Water) in a bowl and whisk until emulsified. Set salad dressing aside.
In a large salad serving bowl, add the rest of the ingredients. Toss until thoroughly combined. Top with salad dressing, and serve!