Instructions: For dressing: Process all dressing ingredients in a blender or food processor, except oils until ginger and garlic are finely chopped. With motor running, slowly add oils (through opening) in processor or blender.

Transfer to a jar; cover and refrigerate.

For salad: Using a slicing disk (thinnest you have available), slice cucumbers. Transfer to a serving bowl. Slice radishes in processor; wrap in a damp paper towel and refrigerate. Wipe processor bowl. Insert shredding disk; shred carrots.

Add carrots, mushrooms and scallions to cucumbers in serving bowl. Toss to mix. (Cover with a damp paper towel and refrigerate at this point if making ahead.) Just before serving, toss salad with dressing. Top with sliced radishes and toasted sesame seeds*.

* To toast sesame seeds, heat in a skillet over medium heat, stirring often until they start to pop and turn golden brown, about 2 to 3 minutes.

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