Tired of the same old spinach or lettuce? Let me introduce you to your new favorite green: tatsoi! With its tender, spoon-shaped leaves and a subtly sweet, mustard-like flavor, it’s the perfect base for a truly memorable salad. This recipe pairs the crisp greens with paper-thin red onion and a bright, zesty Orange-Sesame Vinaigrette that will have you coming back for seconds. It’s a simple, elegant, and incredibly refreshing dish that comes together in minutes. Perfect for a light lunch or a sophisticated side!
Ingredients
• 6 cups / approx. 170g tatsoi (Japanese baby spinach leaves)
• 1/4 cup / 60 ml Orange-Sesame Vinaigrette
• 1/2 cup / 75g red Bermuda onion, sliced paper-thin
Instructions
1. Ensure the tatsoi leaves are thoroughly washed and spun dry. In a large bowl, gently toss the tatsoi with half of the Orange-Sesame Vinaigrette until lightly coated.
2. Distribute the dressed tatsoi evenly among 4 salad plates.
3. Arrange the paper-thin sliced red onion atop each salad, and finish with a final drizzle of the remaining dressing just before serving.
Nutritional Information
• Serves: 4
• Cost: $1.81
• Serving Size: 1 cup
• Calories: 93
• Fat: 8g
• Carbohydrates: 4.5g
• Protein: 2g
• Fiber: 2g
• Sugar: 2.5g
• Sodium: 69mg
Pro Tips
• For a milder onion flavor, soak the paper-thin slices in a bowl of ice water for 10 minutes, then drain and pat completely dry before adding to the salad.
• To prevent soggy leaves, dress the delicate tatsoi just before you plan to serve it.
• Elevate this salad by adding toasted sesame seeds, mandarin orange segments, or crunchy wonton strips for extra texture and flavor.
FAQ
Q: What can I use as a substitute for tatsoi in this vegetarian salad
A: If you can’t find tatsoi, you can easily substitute it with other tender greens. Baby spinach is the closest in texture, while baby bok choy offers a similar mild crunch. For a more peppery flavor, try using arugula.
Q: How can I add plant-based protein to make this a full meal
A: To make this a more substantial vegetarian meal, add a cup of shelled edamame, a handful of toasted almonds or cashews, or some crispy baked tofu. Marinated chickpeas would also be a delicious and protein-rich addition.
Q: Can I prepare this tatsoi salad ahead of time for meal prep
A: To prep this salad ahead, you can wash and thoroughly dry the tatsoi leaves and slice the onion. Store them in separate airtight containers in the refrigerator for up to 2 days. Prepare the vinaigrette and store it separately. Combine and dress the salad just before serving to keep the leaves crisp and fresh.
Q: Is this tatsoi salad recipe vegan
A: Yes, this recipe is naturally vegan as written. All ingredients, including the tatsoi, red onion, and the Orange-Sesame Vinaigrette, are plant-based, making it a perfect choice for a vegan diet.
