Tatsoi, Mizuna and Edamame Salad With Sesame Dressing

“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."”
READY IN:
15mins
SERVES:
4
UNITS:
US

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.

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