“Toss crisp tatsoi leaves in our tantalizing sesame-ginger dressing for a salad that bursts with vibrant flavors and textures. The delicate bitterness of tatsoi perfectly complements the bold and zesty notes of our homemade dressing, creating a harmonious marriage of tastes. With each refreshing bite, this salad offers a delightful journey of freshness and depth, making it a perfect addition to any meal or a standalone delight.

Tatsoi Salad with Sesame-Ginger Dressing

Kalyns Kitchen
Savor the essence of spring with a Tatsoi Salad drizzled in Sesame Ginger Dressing, where tender tatsoi greens are beautifully complemented by the aromatic blend of sesame and ginger. This refreshing salad offers a perfect harmony of flavors, making it a delightful addition to your seasonal menu.
Prep Time 15 minutes
Cook Time 1 minute
Additional Time 1 hour
Course Salad
Servings 2 servings


  • 12 oz Tatsoi leaves
  • 1 Tbsp sesame seeds for garnish
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp grated ginger root
  • 1 tsp Golden Monkfruit Sweetener (see notes)
  • 1/2 tsp sriracha sauce
  • Freshly ground black pepper to taste


  • Bring a large pot of salted water to a boil. Fill another bowl with cold water and a handful of ice cubes.
  • Wash Tatsoi leaves and cut into thick strips. You can use a salad spinner to rinse.
  • Dump Tatsoi into boiling water, tine for exactly one minute, then drain immediately into a colander and dump into bowl with ice water.
  • While Tatsoi is cooling in ice water, get a plastic bowl with a tight-fitting lid that's large enough to hold all the Tatsoi.
  • Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing.
  • Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
  • To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates.
  • Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture of sesame seeds, the black ones burn more quickly than the white ones.)
  • Serve immediately. This salad is best freshly made.


I used a mix of black and white sesame seeds, but you can use whichever type you have. Use Gluten-Free Soy Sauce if needed. Instead of monkfruit sweetener, you can use any sweetener you prefer.
This recipe is from Kalyn's Kitchen food blog, who adapted it from Big Oven, who adapted it from the New York Times.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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