Description
This refreshing Tatsoi Salad combines crisp tatsoi greens, cucumber ribbons, and thinly sliced radishes, all tossed with crunchy hemp hearts and flavorful furikake seasoning. A tangy dressing made with canola oil, sesame oil, rice wine vinegar, sugar, soy sauce, and ground ginger perfectly balances the fresh vegetables, making it a light and vibrant salad ideal for any meal.
Ingredients
Scale
Salad
- 6 ounces tatsoi greens, roughly chopped
- 1 English cucumber, halved and ribboned (center seeds discarded)
- 3 large (or 5 small) red radishes, thinly sliced
- 2 tablespoons hemp hearts
- 2 teaspoons furikake seasoning
Dressing
- 1 tablespoon canola oil
- 3 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon ground ginger
Instructions
- Prepare the salad base: Add the chopped tatsoi greens, slivered cucumber ribbons, and thinly sliced radishes to a large serving dish. Sprinkle the hemp hearts and furikake seasoning on top. Toss everything gently to combine the ingredients evenly.
- Make the dressing and toss: In a small bowl, whisk together canola oil, sesame oil, rice wine vinegar, granulated sugar, soy sauce, and ground ginger until well blended. Pour the dressing over the salad and toss again thoroughly to ensure the flavors coat all the vegetables evenly.
Notes
- Tatsoi is a leafy green with a mild, spinach-like flavor; if unavailable, spinach or baby bok choy can be used as substitutes.
- Furikake seasoning can vary but often contains seaweed, sesame seeds, and fish flakes—ensure to use a variety without added MSG for a healthier option.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- The salad is best served immediately to enjoy the crisp textures.
- This salad pairs well as a side to grilled fish or chicken dishes.
