Tatsoi, Mizuna and Edamame Salad with Sesame Dressing Recipe | Vegetarian Times Skip to main content

Tatsoi, Mizuna and Edamame Salad with Sesame Dressing

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: 

Ingredient Set Name: 

Sesame Dressing

Ingredients: 

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3 Tbs. roasted sesame oil
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2 Tbs. tahini
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2 Tbs. seasoned rice wine vinegar
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1 Tbs. low-sodium soy sauce

Ingredient Set Name: 

Salad

Ingredients: 

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1 ½ cups frozen shelled edamame, thawed
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2 cups tatsoi leaves
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2 cups mizuna
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1 cucumber, peeled and sliced
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1 8-oz. pkg. baked teriyaki tofu, cubed
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1 green onion, sliced

Instructions: 

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. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.

Nutrition Information: 

Calories: 
347
Protein: 
19 g
Total Fat: 
21 g
Saturated Fat: 
2.5 g
Carbohydrates: 
21 g
Cholesterol: 
mg
Sodium: 
729 mg
Fiber: 
6 g
Sugar: 
5 g
Yield: 
Serves 4