Tatsoi, Mizuna and Edamame Salad With Sesame Dressing

dicentra's Note:

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."

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

Sesame Dressing

• 3 tablespoons roasted sesame oil
• 2 tablespoons tahini
• 2 tablespoons seasoned rice wine vinegar
• 1 tablespoon low sodium soy sauce

Salad

• 1 ½ 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.

Reviews

[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!