Put sesame seeds in a dry sauté pan over medium heat for 3 to 5 minutes or until lightly browned, stirring occasionally.
When the seeds have toasted, pour them into a motor and pestle and grind until smooth. The texture of the seeds will resemble wet beach sand.
In a bowl combine the ground sesame seeds and the rest of the dressing ingredients. Whisk everything together.
Combine all salad ingredients in a large bowl. Serve salad in individual bowls with dressing on the side. Drizzle just enough sesame dressing to coat the salad ingredients and toss.
Notes
Store the dressing in the refrigerator for up to a week.Recipe adapted from Namiko Chen
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