Ingredients
For the Salad:
- Tatsoi: 1 large bunch (about 8-10 ounces or 225-280g), thoroughly washed and spun dry
- Carrots: 2 medium (about 1 cup shredded or julienned)
- Red Bell Pepper: 1 small (about 1/2 cup thinly sliced or julienned)
- Scallions (Green Onions): 3-4 stalks, thinly sliced (both white and green parts)
- Fresh Cilantro: 1/4 cup loosely packed leaves, roughly chopped (optional, but recommended)
- Toasted Sesame Seeds: 2 tablespoons
- Slivered Almonds or Chopped Peanuts: 1/4 cup, lightly toasted (optional, for extra crunch)
For the Asian Vinaigrette:
- Low-Sodium Soy Sauce or Tamari (for gluten-free): 3 tablespoons
- Rice Vinegar (unseasoned): 2 tablespoons
- Toasted Sesame Oil: 1 tablespoon
- Fresh Ginger: 1 tablespoon, finely grated or minced
- Fresh Garlic: 1 clove, finely minced or pressed
- Honey or Maple Syrup: 1-2 teaspoons (adjust to taste)
- Neutral Oil (like avocado or grapeseed): 1 tablespoon (optional, for a richer dressing)
- Red Pepper Flakes: Pinch (optional, for a hint of heat)
- Lime Juice: 1 teaspoon fresh lime juice (optional, adds brightness)
Instructions
- Prepare the Tatsoi: Gently separate the tatsoi leaves from the base if they are still attached. Wash them thoroughly in cold water, paying attention to the base where dirt can hide. A salad spinner is highly recommended to dry the leaves completely; excess water will dilute the dressing and make the salad soggy. If the leaves are large, you can roughly chop them into bite-sized pieces. Smaller leaves can be left whole. Place the prepared tatsoi in a large salad bowl.
- Prepare the Vegetables: Wash, peel, and shred or julienne the carrots. Wash, core, and thinly slice or julienne the red bell pepper. Wash and thinly slice the scallions. Roughly chop the cilantro leaves if using. Add the carrots, bell pepper, scallions, and cilantro (if using) to the bowl with the tatsoi.
- Toast Nuts/Seeds (if needed): If your sesame seeds or almonds/peanuts aren’t already toasted, place them in a dry skillet over medium-low heat. Toast for 2-4 minutes, shaking the pan frequently, until fragrant and lightly golden. Be careful not to burn them. Remove immediately from the pan to cool.
- Make the Vinaigrette: In a small bowl or jar, combine all the dressing ingredients: soy sauce (or tamari), rice vinegar, toasted sesame oil, grated ginger, minced garlic, honey (or maple syrup), optional neutral oil, optional red pepper flakes, and optional lime juice. Whisk vigorously or shake the jar until the dressing is well emulsified and combined. Taste and adjust seasoning if necessary – you might want a little more sweetness, tang, or spice.
- Combine the Salad: Add the toasted sesame seeds and toasted almonds/peanuts (if using) to the large salad bowl with the greens and vegetables. Gently toss everything together to distribute the ingredients evenly.
- Dress the Salad: Pour about two-thirds of the dressing over the salad. Toss gently but thoroughly, ensuring all the ingredients are lightly coated. Add more dressing as needed, tasting as you go. Avoid over-dressing; you want to complement the ingredients, not drown them.
- Serve Immediately: For the best texture and freshness, serve the Tatsoi Asian Greens Salad immediately after dressing.
Nutrition
- Serving Size: One Normal Portion
- Calories: 150-200