Recipe courtesy of John Tesar

Salad of Asian Greens and Wakame Seaweed

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. To make dressing, whisk all the ingredients together. Set aside.
  3. 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.