Many of our Spring Greens Share members have been experimenting with tatsoi for several weeks–eating it raw, sauteeing it, putting it in smoothies, etc. Here’s a creative use for this delicious leafy green, borrowed from Kalyn’s Kitchen. This chilled salad is ideal for the warmer temperatures that we’ve been enjoying. You can also use this recipe to prepare bok choy or any other leafy greens you find in your share this week.

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)

  • 10-12 ounces Tatsoi leaves
  • sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)


  • 2 T soy sauce (or Tamari)
  • 1 T rice vinegar (not seasoned)
  • 1 tsp. grated ginger root
  • 1 tsp. sugar
  • 1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
  • fresh ground black pepper to taste


Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the 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, the black seeds burn more quickly than the white ones.) Serve immediately.