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    Home » Recipes » Salads

    Tatsoi Salad with Spicy Peanut Dressing

    Modified: Mar 12, 2024 · Published: Sep 15, 2012 by Ashley

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    Hearty green tatsoi pairs nicely with a spicy peanut dressing in this tasty salad. A great way to use your farmers' market haul!

    2 plates of Tatsoi Salad with Spicy Peanut Dressing.

    When I was picking up my CSA goodies, I saw a vegetable that was new to me - tatsoi.

    The farmer told me that it was kind of like bok choy and that it was good to stir-fry or in a salad.

    It's slightly bitter and has a really interesting texture. It's hearty and held up nicely to all of the toppings and the heavy dressing that I put on top of it.

    Feel free to use any veggies that you have on hand – I just used what I got from the CSA this week.

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    2 plates of Tatsoi Salad with Spicy Peanut Dressing.

    Tatsoi Salad with Spicy Peanut Dressing

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 4 Servings
    • Category: Salad
    • Method: No Cook
    • Cuisine: Asian
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    Description

    Hearty green tatsoi pairs nicely with a spicy peanut dressing in this tasty salad. A great way to use your farmers' market haul!


    Ingredients

    For the Salad:

    • 1 head tatsoi, cleaned and chopped
    • 3 radishes, thinly sliced
    • 3 small carrots, thinly sliced
    • ⅓ English cucumber, chopped
    • 1 tomato, chopped

    For the Dressing:

    • 1 tablespoon creamy peanut butter
    • 1 tablespoon honey
    • 1 tablespoon low sodium soy sauce*
    • 1 tablespoon unseasoned rice vinegar
    • 2 tablespoon vegetable oil
    • 1 ½ teaspoons chili garlic sauce
    • juice of ½ lime
    • ¼ teaspoon ground ginger
    • 1 teaspoon toasted sesame seeds

    Instructions

    1. Add all of the salad ingredients to a large bowl. Toss. 
    2. In a small bowl, whisk dressing ingredients together, adjusting chili garlic sauce to your desired degree of spiciness. 
    3. Top salad with dressing and enjoy!

    Equipment

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    ground ginger

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    unseasoned rice vinegar

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    Notes

    *Optional: use Gluten=Free

    Feel free to use any veggies that you have on hand – I just used what I got from the CSA this week.

    Nutrition

    • Serving Size:
    • Calories: 181
    • Sugar: 10.8 g
    • Sodium: 351.4 mg
    • Fat: 10.7 g
    • Saturated Fat: 6.2 g
    • Carbohydrates: 19.4 g
    • Fiber: 5.6 g
    • Protein: 6.5 g
    • Cholesterol: 0 mg

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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