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."
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Units: US | Metric
- 3 tablespoons roasted sesame oil
- 2 tablespoons tahini
- 2 tablespoons seasoned rice wine vinegar
- 1 tablespoon low sodium soy sauce
- 1To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
- 2To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
- 3Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates.
- 4Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.
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Nutritional Facts for Tatsoi, Mizuna and Edamame Salad With Sesame Dressing
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 288.6
- Calories from Fat 183
- Total Fat 20.4 g
- Saturated Fat 2.7 g
- Cholesterol 0.0 mg
- Sodium 155.3 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 5.2 g
- Sugars 1.4 g
- Protein 14.5 g
The following items or measurements are not included:
seasoned rice wine vinegar