Boiled Vegetable Salad With Umeboshi-scallion Dressing

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10 Ingredients

• 1/2 head cauliflower, trimmed into florets (about 1 1/2 cups)
• 6 red or tricolored radishes, trimmed
• 1 1/2 celery stalks, cut diagonally into 1/4-inch- thick slices (about 1 cup)
• 1 yellow squash, cut into 1/4-inch- thick half-moons (about 1 cup)
• 1/2 head broccoli, trimmed into florets (about 1 1/2 cups)
• 2 medium carrots, peeled and roll-cut into 1-inch pieces
• 1/2 cup water
• 1 1/2 Tbsps umeboshi paste
• 3 scallions, thinly sliced diagonally
• 3 Tbsps sesame seeds, toasted