Prep 10 mins
Cook 5 mins
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."
- 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) packagebaked teriyaki-seasoned tofu, cubed
- 1 green onion, sliced
- toasted sesame seeds
- To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
- To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
- Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates.
- Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.
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!