Another new-to-us green in the CSA share during recent weeks! Tatsoi looks an awful like spinach with paler stems and is related to bok choi. A quick bite revealed a tangy taste, not as peppery as a radish or as bitter as chard. Bok choi is definitely more mellow, but very similar. This is a great salad to prepare early in the day and allow to ‘chill out’ in the refrigerator until dinner is ready.
Tatsoi Salad with Sesame-Ginger Dressing
12 oz tatsoi leaves and stems, washed and ripped into bite sized pieces
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar (I used Dark Sushi Vinegar)
1 Tsp Grated Fresh Ginger Root
1 Tsp sugar (or 1/2 packet Splenda)
Dash or Three of Hot Sauce (Sriracha Ideally, but I had and used Tapatio, haha!)
1/4 c chopped Peanuts, if desired, for garnish
Prep: Bring a pot of water to boil and blanch tatsoi for ONLY 1 minute (Time It!), then drain and immerse in ice water. Drain and dry or give ‘em a spin in the Salad Spinner.
In medium bowl, combine soy sauce through hot sauce, then stir in tatsoi. Cover and chill for at least an hour, or up to 8 hours. Before serving, toss to distribute dressing evenly. Garnish with peanuts to serve.
Note: Toasted Sesame Seeds would also be a rockin’ garnish… I just didn’t have any, and I am all about using what I have on hand, which explains why I never follow recipes very closely. :)