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.

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