Wilted Greens with Toasted Sesame Seeds and Mango
If you’re feeling adventurous, try this amazing wilted salad with an asian green such as mizuna, mustard, bok choy or chinese celery. I originally got this recipe from Noble Foods Farm, but for some reason their site is not working. I posted it here for posterity’s sake since I can’t link to it ; – ) NOTE: If you do not like tamari, you will not like this dish! It’s usually a love/hate thing with most people, but worth giving a try if you haven’t.
Wilted Greens with Toasted Sesame Seeds and Mango
¼ cup water
¼ cup fermented tamari sauce
2Tbs rice vinegar
2 Tbs rice wine (mirin)
1 Tbs dark sesame oil
1 garlic clove, minced
6 cups Asian greens (mizuna, mustard, bok choy, chinese celery)
1 mango, pitted, peeled, julienned
¼ cup red onion, thinly sliced
Toasted sesame seeds
Whisk together water, tamari, vinegar, rice wine & sesame oil. Set aside. Heat vegetable oil in saucepan. Cook garlic for 1 minute. Add vinegar mixture; heat 2 minutes. Toss greens, mango & onion in a large serving bow. Pour warm dressing over salad; sprinkle with toasted sesame seeds.
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The Mommypotamus » Typical Tuesday
[...] If you’re local to the DFW and interested in joining a veggie co-op, I highly recommend Monica Brown’s. As a mommy of five, she is VERY passionate about the quality of what she puts on her table and it shows! I love the produce we get from her. There is a lot of standard stuff (lettuce, tomatoes, apples, oranges, etc.) with a few things mixed in that I’ve never tried before. (Like mizula, a delicious asian green that I’d never heard of before Monica sent some home along with a delicious wilted green salad recipe.) [...]
Mary@FitandFed
Wow, love mango, love dark greens cooked in an Asian style, never thought of combining the two even though I’m on a major mango cooking streak lately. A nice dish for spring when there are lot of spring greens but not a lot of local fruit and the champagne mangoes are in season.
Mary@FitandFed´s last [type] ..Grilled Pineapple, Banana and Mango