This salad calls for tatsoi and mizuna, two specialty Japanese greens that complement the flavors in the dressing. Shredded Napa cabbage and watercress will also work and are easier to find in supermarkets.
YIELD: 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
1½ 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
- 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 and serve.
VEGAN
30 MINUTES OR LESS
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
