Best Tatsoi Mizuna And Edamame Salad With Sesame Dressing Recipes

EDAMAME SALAD WITH SESAME GINGER DRESSING

Edamame Salad with Sesame Ginger Dressing image

This bright baby kale salad is packed with a little bit of everything: hearty greens, a nutty crunch, a zip of citrusy goodness and a big protein punch. It's pure bliss in a bowl. -Darla Andrews, Schertz, Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 cups baby kale salad blend (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups frozen shelled edamame (about 10 ounces), thawed
3 clementines, peeled and segmented
1 cup fresh bean sprouts
1/2 cup salted peanuts
2 green onions, diagonally sliced
1/2 cup sesame ginger salad dressing

Steps:

Divide salad blend among 6 bowls. Top with all remaining ingredients except salad dressing. Serve with dressing.

Nutrition Facts : Calories 317 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 355mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 8g fiber), Protein 13g protein.

TATSOI, MIZUNA AND EDAMAME SALAD WITH SESAME DRESSING

Tatsoi, Mizuna and Edamame Salad With Sesame Dressing image

This is from the Feb 2007 issue of Vegetarian times. They say "Tatsoi cabbage has small, heart-shaped, green leaves that are beautiful in salads. Mizuna, another Japanese green called for in this main-dish salad, has feathery leaves and a peppery flavor. Both are worth seeking out, but if you don't come across them, simply substitute napa cabbage and watercress."

Provided by dicentra

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons roasted sesame oil
2 tablespoons tahini
2 tablespoons seasoned rice wine vinegar
1 tablespoon low sodium soy sauce
1 1/2 cups shelled frozen edamame, thawed
2 cups tatsoi, leaves
2 cups mizuna
1 cucumber, peeled and sliced
1 (8 ounce) package baked teriyaki-seasoned tofu, cubed
1 green onion, sliced
toasted sesame seeds

Steps:

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. Sprinkle with sesame seeds, and serve.

Nutrition Facts : Calories 288.6, Fat 20.4, SaturatedFat 2.7, Sodium 155.4, Carbohydrate 15.9, Fiber 5.2, Sugar 1.4, Protein 14.5

JAPANESE-STYLE CUCUMBER SALAD WITH SESAME DRESSING

Japanese-Style Cucumber Salad With Sesame Dressing image

Make and share this Japanese-Style Cucumber Salad With Sesame Dressing recipe from Food.com.

Provided by momaphet

Categories Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

2 long english-style cucumbers
2 tablespoons lemon juice
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
2 tablespoons soy sauce
dashi stock, granules (a pinch , leave out if not available)
2 teaspoons sugar (or equivalent sweetener of your choice)
1 teaspoon sesame oil
3 -4 tablespoons toasted sesame seeds
1 pinch salt (optional, to taste)

Steps:

Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.