Salad of Asian Greens and Wakame Seaweed

  • Yield : 4 servings
  • Prep Time : 30m
  • Ready In : 30m
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  • 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


Step 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.

Step 2

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

Step 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.

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