Tatsoi, Mizuna and Edamame Salad with Sesame Dressing
Vegetarian Times Issue: February 1, 2007 p.69
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.
Directions
- 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.
ingredient list
Serves 4
Sesame Dressing
- 3 Tbs. roasted sesame oil
- 2 Tbs. tahini
- 2 Tbs. seasoned rice wine vinegar
- 1 Tbs. low-sodium soy sauce
Salad
- 1 1/2 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
Nutritional Information
Per SERVING:
| Calories |
347 |
| Protein |
19g |
| Total fat |
21g |
| Saturated fat |
2.5g |
| Carbs |
21g |
| Cholesterol |
mg |
| Sodium |
729mg |
| Fiber |
6g |
| Sugars |
5g |
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