Tatsoi, Mizuna and Edamame Salad with Sesame Dressing

Serves 4

30 minutes or fewer

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.

Sesame Dressing

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

Salad

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

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.