Recipe courtesy of John Tesar
Salad of Asian Greens and Wakame Seaweed
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1831
- Total Fat
- 181
- Saturated Fat
- 26
- Carbohydrates
- 39
- Dietary Fiber
- 13
- Sugar
- 4
- Protein
- 30
- Cholesterol
- 0
- Sodium
- 1542
- Total: 30 min
- Prep: 30 min
Ingredients
Sesame Mayonaise:
1 pint tahini
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
Dressing:
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
Directions
- 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.