Salad of Asian Greens and Wakame Seaweed

Total Time: 30 min
Prep: 30 min
Yield: 4 servings
Level: Easy


Sesame Mayonaise:
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

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.

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

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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