Tatsoi, Mizuna and Edamame Salad With Sesame Dressing

Total Time
15mins
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."

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.

Reviews

(1)
Most Helpful

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!

JackieOhNo! May 24, 2010

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