Tatsoi, Mizuna and Edamame Salad With Sesame Dressing

READY IN: 15mins
Recipe by dicentra

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."

Top Review by JackieOhNo

No one is more astonished than me at how much I liked this salad! I had gotten some tatsoi and mizuna from by CSA farm share and was looking for something to do with it. I don't like tofu at all, but decided to make the recipe exactly as posted (except I couldn't find teriyaki-seasoned tofu and had to use plain). Much to my surprise, I loved this salad! The dressing was perfect and added a lot of flavor (even to the tofu). I will be enjoying this as often as I can get my hands on these wonderful Asian greens. Thanks so much for sharing this!

Ingredients Nutrition

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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