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.
- 3 Tbs. roasted sesame oil
- 2 Tbs. tahini
- 2 Tbs. seasoned rice wine vinegar
- 1 Tbs. low-sodium soy sauce
- 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
- 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.
- Serving Size: Serves 4
- Calories: 347
- Carbohydrate Content: 21 g
- Fat Content: 21 g
- Fiber Content: 6 g
- Protein Content: 19 g
- Saturated Fat Content: 2 g
- Sodium Content: 729 mg
- Sugar Content: 5 g