Salad Of Asian Greens And Wakame Seaweed
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Dujour03 | 1 | Servings |
INGREDIENTS
| 1 | pt | Tahini |
| 2 | T | Sesame oil |
| 2 | T | Soy sauce |
| 2 | T | Rice wine vinegar |
| 3 | Grated carrots | |
| 1 | c | Rice wine vinegar |
| 2 | c | Sesame oil |
| 1/4 | c | Soy sauce |
| 3 | T | Ginger vinegar |
| 1/2 | lb | Asian greens, tatsoi and |
| julienne | ||
| cucumbers | ||
| 1 | lb | Seasoned wakame seaweed |
| available at all | ||
| Japanesse markets | ||
| or restaurants | ||
| Sesame seeds for garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 7249
Calories From Fat: 5741
Total Fat: 699.5g
Cholesterol: 0mg
Sodium: 7689.2mg
Potassium: 5112.9mg
Carbohydrates: 313.4g
Fiber: 55g
Sugar: 16.1g
Protein: 107.3g