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!
- 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
Directions See How It's Made
- 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.