Salad of Asian Greens and Wakame Seaweed |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
2. To make dressing, whisk all the ingredients together. Set aside.
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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