Tatsoi, Mizuna and Edamame Salad
2 tablespoons seasoned rice wine vinegar
1 tablespoon tamari soy sauce
1.5 cups edamame
2 cups tatsoi leaves
2 cups mizuna
1 8-oz. pkg. baked teriyaki tofu, cubed
1 hulled sesame seedsShop this recipe
Prep: Peel and slice cucumber. Slice onion.
1. To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
2. To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
3. Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.