Wednesday, June 10, 2015
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.