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Japanese Green Salad with Simple Sesame Dressing

This salad was part of our dinner when we had the Sunday power outage.  Even if you have electricity, this makes a great meal for a hot day.  The edamame provides a great source of protein so this can be a main, if you prefer.  I made a large amount to have leftovers for the next day (just don't dress the salad you aren't eating right away), but feel free to half it if you wish.  I love seaweed, and love it, especially, in salads, but if you aren't a fan you can easily leave it out.

Umeboshe plum paste, used in the dressing is an amazing sweet, salty condiment, perfect for dressings, that is just 5 calories per teaspoon. If you can't find it, you can use miso instead.

Japanese Green Salad

1 package organic romaine hearts, chopped (or iceberg lettuce or other greens)
1 sweet bell pepper, thinly sliced
1 cucumber, sliced
1/4 cup wakame seaweed, soaked and drained
2 cups shelled edamame

Simple Sesame Dressing

1 tsp toasted sesame oil
1/4 cup tahini
1 tbsp. umeboshe plum paste (or miso)
1/2 cup unseasoned rice vinegar

Combine salad ingredients in a large bowl.  Whisk together ingredients for dressing and pour desired amount over salad.  Toss well.

This recipe has been shared with Urban Naturale's Plant-Based Pot Luck Link-Up Party and Vegetarian Mamma's Gluten-Free Friday.


  1. Hi Erica,
    What a delectable dish! The seaweed and the sesame dressing are amazing! I am delighted that you shared your healthy and delicious Japanese Green Salad with Simple Sesame Dressing recipe with us on the Plant-Based Potluck Party Link Up. I appreciate it and I can't wait to try your recipe. I'm pinning and sharing.

  2. Love it! I'm making this dressing ASAP!


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