Makes 4 servings or enough sauce for 4 cups cooked vegetables

1 green onion

2 tablespoons Chinese sesame paste (or substitute sesame tahini)

1 tablespoon sesame oil

1 or 2 cloves garlic, minced

2 teaspoon rice vinegar

2 teaspoons dark soy sauce

1 teaspoon Chinese fermented bean curd (or substitute Japanese miso paste)

1 teaspoon granulated sugar

Mince white part of 1 green onion; thinly slice green part and set aside. Place the minced onion in a bowl with sesame paste, sesame oil, garlic, vinegar, soy sauce, fermented bean curd and sugar; whisk together with 2 tbsp water until smooth.

Drizzle sauce over well-drained and cooled boiled or steamed vegetables, such as Brussel sprouts, cubed kohlrabi or daikon radish, sliced cabbage, carrots, celery, etc. Or slice cucumber and/or daikon radish, sprinkle with salt and let stand for 20 minutes; squeeze out water and drizzle with sauce.

Garnish salad with roasted sesame seeds and reserved green onion slices. Makes enough sauce for 4 cups vegetables.