nutritional information

Per SERVING:

  • 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
Vegan

Tatsoi, Mizuna and Edamame Salad with Sesame Dressing

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

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.

February 2007

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