Asian Green and Edamame Salad with Tahini Dressing
My CSA (Community Supported Agriculture) delivery last week included a bunch of tatsoi and a bag of Asian salad greens. They were perfect for this salad which I transported in my lunch bag and ate at my desk. Any robust green (baby bok choy, kale, mizuna, etc.) will work in this recipe.Dressing
Put the following in a small jar with tight fitting lid, shake vigorously to mix, then pour into lunch container:1/2 tablespoon roasted sesame oil
1/2 tablespoon tahini
1 tablespoon seasoned rice wine vinegar
1 teaspoon low sodium soy sauce
Salad Ingredients
Put ingredients in container on top of dressing. When ready to eat, shake container a few times to mix dressing and salad ingredients.1/2 cup shelled edamame, cooked and cooled
1/2 red pepper, chopped
1/4 red onion, diced
1 cup tatsoi or baby bok choy, leaves and stems chopped
1 cup other greens
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