Ingredients:
10-12 ounces Tatsoi leaves
sesame seeds, for garnish
2 T soy sauce or Tamari
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar or honey
1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste

Preparation:
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.

Add Tatsoi to 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 bowl with a tight fitting lid that’s large enough to hold all the Tatsoi. Mix all other 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.

Serve immediately.

*you can also see this posted with pictures at kalynskitchen.com

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