0 ITEMS IN CART 
CHILLED TATSOI SALAD WITH SESAME, ORANGE, AND GINGER
09/14/16 — Heydon Hatcher
by Megan Winfrey
Every once in awhile, usually at the turn of the season, something will appear in my CSA box that I've not only never cooked with, but never even heard of before. I LOVE it when this happens! The challenge gets me all pumped up, and I immediately start scouring the internet for information and recipes. This week, that mystery vegetable was Tatsoi, an Asian green also known as "Chinese flat cabbage." It's packed with vitamin C, folic acid, calcium, and potassium and has a nice mild flavor like spinach, but heartier. I found a delicious sounding recipe from Kalyn's Kitchen and modified it slightly. I can't wait to do more with this new-to-me green, and hope y'all will get creative as well!
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Chilled Tatsoi Salad with Sesame, Orange, and Ginger
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Bring a large pot of salted water to a boil. Fill a large bowl with water and a few ice cubes and set aside. To prep the tatsoi, I layered the leaves on top of one another in a stack and sliced cross-wise into strips.
When the water boils, add the tatsoi and cook for exactly 1 minute. Remove immediately with a colander or slotted spoon into the ice water. Give it a good stir so the leaves don't bunch up, and leave to cool while preparing the dressing. You can make the dressing right into the bowl you plan to serve the salad in, or even a tupperware container to store in the fridge for later.
Thoroughly mix the soy sauce, vinegar, orange juice, hot sauce, ginger, and sugar in the bowl of your choice, then thoroughly drain the tatsoi and add it to the bowl. Chill in the fridge for an hour or longer, turning the salad over a few times to make sure the leaves are coated in dressing.
Before serving, quickly toast the sesame seeds until golden brown, about 1-2 minutes over medium heat. Serve the salad cold with the sesame seeds and orange slices as garnish.
Every once in awhile, usually at the turn of the season, something will appear in my CSA box that I've not only never cooked with, but never even heard of before. I LOVE it when this happens! The challenge gets me all pumped up, and I immediately start scouring the internet for information and recipes. This week, that mystery vegetable was Tatsoi, an Asian green also known as "Chinese flat cabbage." It's packed with vitamin C, folic acid, calcium, and potassium and has a nice mild flavor like spinach, but heartier. I found a delicious sounding recipe from Kalyn's Kitchen and modified it slightly. I can't wait to do more with this new-to-me green, and hope y'all will get creative as well!
Chilled Tatsoi Salad with Sesame, Orange, and Ginger
- 1 bunch of tatsoi, stems trimmed, cut into strips
- 2 tbs. soy sauce (I use Bragg's Liquid Aminos)
- 2 tbs. rice or white wine vinegar
- 1 tsp. orange juice
- 1 tsp. grated fresh ginger
- 1 tsp. Sriracha or other Asian hot sauce
- 1/2 tsp. white sugar
- 1 tsp. sesame seeds, toasted
- 5-6 orange slices
Bring a large pot of salted water to a boil. Fill a large bowl with water and a few ice cubes and set aside. To prep the tatsoi, I layered the leaves on top of one another in a stack and sliced cross-wise into strips.
When the water boils, add the tatsoi and cook for exactly 1 minute. Remove immediately with a colander or slotted spoon into the ice water. Give it a good stir so the leaves don't bunch up, and leave to cool while preparing the dressing. You can make the dressing right into the bowl you plan to serve the salad in, or even a tupperware container to store in the fridge for later.
Thoroughly mix the soy sauce, vinegar, orange juice, hot sauce, ginger, and sugar in the bowl of your choice, then thoroughly drain the tatsoi and add it to the bowl. Chill in the fridge for an hour or longer, turning the salad over a few times to make sure the leaves are coated in dressing.
Before serving, quickly toast the sesame seeds until golden brown, about 1-2 minutes over medium heat. Serve the salad cold with the sesame seeds and orange slices as garnish.
