Tatsoi Salad with Sesame-Ginger Dressing
From Kalyn’s Kitchen
yield 2 SERVINGS
prep time 15 MINUTES
cook time 1 MINUTE
additional time 1 HOUR
total time 1 HOUR 16 MINUTES
Tatsoi Salad with Sesame-Ginger Dressing is a fun way to use the interesting Asian greens called Tatsoi, and this chilled salad is refreshing on a hot day.
INGREDIENTS:
12 ounces Tatsoi leaves
1 T sesame seeds, for garnish (see notes)
DRESSING INGREDIENTS:
2 T soy sauce (see notes)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. Golden Monkfruit Sweetener (see notes)
1/2 tsp. Sriracha Sauce (see notes)
fresh ground black pepper to taste
INSTRUCTIONS:
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes.
Wash Tatsoi leaves and cut into thick strips. I used a salad spinner (affiliate link) for this.
Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used the salad spinner again for the ice water.)
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that’s large enough to hold all the Tatsoi.
Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing.
Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates.
Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.)
Serve immediately.
I ate half of this and kept the other half in the fridge for a day. It was still okay the second day, but much better freshly made.