Salad of asian greens and wakame seaweed
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ¼ | cup | Soy sauce |
| 3 | tablespoons | Ginger vinegar |
| ½ | pounds | Asian greens; (tatsoi and julienne |
| ; cucumbers) | ||
| 1 | pounds | Seasoned wakame seaweed; (available at all |
| ; Japanesse markets | ||
| ; or restaurants) | ||
| Sesame seeds for garnish | ||
Directions
SESAME MAYONAISE
DRESSING
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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9427 - JOHN TESAR Converted by MM_Buster v2.0l.