| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Dujour03 |
1 |
servings |
INGREDIENTS
| 1 |
pt |
Tahini |
| 2 |
tb |
Sesame oil |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Rice wine vinegar |
| 3 |
|
Grated carrots |
| 1 |
c |
Rice wine vinegar |
| 2 |
c |
Sesame oil |
| 1/4 |
c |
Soy sauce |
| 3 |
tb |
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
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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