Tatsoi, Mizuna and Edamame Salad With Sesame Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is from the Feb 2007 issue of Vegetarian times. They say Tatsoi cabbage has small, heart-shaped, green leaves that are beautiful in salads. Mizuna, another Japanese green called for in this main-dish salad, has feathery leaves and a peppery flavor. Both are worth seeking out, but if you don’t come across them, simply substitute napa cabbage and watercress. Ingredients:
3 tablespoons roasted sesame oil |
2 tablespoons tahini |
2 tablespoons seasoned rice wine vinegar |
1 tablespoon low sodium soy sauce |
1 1/2 cups shelled frozen edamame, thawed |
2 cups tatsoi, leaves |
2 cups mizuna |
1 cucumber, peeled and sliced |
1 (8 ounce) package baked teriyaki-seasoned tofu, cubed |
1 green onion, sliced |
toasted sesame seeds |
Directions:
1. To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
2. To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
3. Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates.
4. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.
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