Salad of Asian Greens and Wakame Seaweed
- Sesame Mayonaise:
- 1 pint tahini
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 3 grated carrots
- 1 cup rice wine vinegar
- 2 cups sesame oil
- 1/4 cup soy sauce
- 3 tablespoons ginger vinegar
- 1/2 pound Asian greens (tatsoi and julienne cucumbers)
- 1 pound seasoned wakame seaweed (available at all Japanesse markets or restaurants)
- Sesame seeds for garnish
First, make the sesame mayonaise by combining the tahini, sesame oil, and soy sauce in a blender, then adding the rice wine vinegar to adjust to a mayonaise consistency.
To make dressing, whisk all the ingredients together. Set aside.
Place the Asian greens in a bowl. Lightly dress and toss. Place in a serving bowl, then place dressed wakame seaweed on top. Garnish with sesame mayonaise and toasted sesame seeds.
Recipe Courtesy of John Tesar
Recipe courtesy of Robert Irvine