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Kalyn's Kitchen

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing is a fun way to use the interesting Asian greens called Tatsoi. Use Salad Recipes for more Salads like this one.

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Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

A few weeks ago I went to the Salt Lake Downtown Alliance Farmer’s Market for the first time this year and got some Tatsoi. I had only vaguely heard of Tatsoi, but I thought it would be fun to try. Apparently it’s a type of Asian greens related to bok choy that can be eaten raw or cooked. It’s becoming popular and is now grown around the world.

Interestingly, the plant is resistant to cold, and several sources mentioned it can be harvested from underneath snow. Apparently Tatsoi grows in a lovely bunch like this, but what I got was a bag of leaves, and more searching revealed that you can harvest the whole plant or individual leaves.

I did find a few other bloggers talking about Tatsoi (mostly people who had received it in their CSA box and were wondering what to do with it!) Some people compare the flavor to mustard greens, but I found it to be milder, more like swiss chard, and very pleasant. I had fun adapting a recipe from The New York Times into this Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing; hope you enjoy!

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

This first photo is how my Tatsoi leaves looked when I finally dumped them out of the bag a few days after I bought them. After I washed the leaves, I sliced them into strips. I used a recipe adapted from Big Oven which called for blanching the Tatsoi for a minute in boiling water, then draining it quickly.

Then the drained Tatsoi should be plunged into ice water to stop the cooking process. I used the salad spinner for this step. (affiliate link) You’re going to love this next part. I mixed the asian dressing right in the bowl I was going to use for the salad, which eliminated dirtying another dish.

Then the wilted Tatsoi is added to the dressing and chilled for an hour or more before serving. I ate this on a very hot day, and it was a refreshing change from more traditional salad.

More Bloggers Who’ve Discovered Tatsoi:

Char Sui Lo Mein from Tigers and Strawberries
Tatsoi with Mushrooms and Indian Spices from The Crispy Cook
Fennel, Lime, and Tatsoi Risotto with Backstrap of Lamb from Abstract Gourmet
Tatsoi Sauteed with Mushrooms and Garlic from Anna’s Cool Finds

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing is a fun way to use the interesting Asian greens called Tatsoi.



  • 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)

Dressing Ingredients:

  • 2 T soy sauce (use gluten-free if needed)
  • 1 T rice vinegar (not seasoned)
  • 1 tsp. grated ginger root
  • 1 tsp. sweetener of your choice
  • 1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
  • fresh ground black pepper to taste


  1. Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes.
  2. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips.
  3. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used the salad spinner again for the ice water.)
  4. 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.
  5. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing.
  6. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
  7. To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates.
  8. 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.)
  9. Serve immediately.
  10. I ate half of this and kept the other half in the fridge for a day. It was still okay the second day, but much better freshly made.


Recipe adapted from Big Oven, who got it from the New York Times.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing is a great dish for low-carb diet plans, and for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Blogger Info:
This recipe was first posted for an event called Weekend Herb Blogging which request focusing on herbs or unusual plant ingredients, hosted by Simona from Briciole.

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    23 Comments on “Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing”

  1. Bonnie, thanks for the nice feedback and for sharing the link. So glad you liked the salad.

  2. Kalyn, I tried your tatsoi recipe this evening with some tatsoi I got at the farmer's market. This is a lovely recipe. I have shared a link to your site with the farmer's market and all its patrons…and hopefully they will visit here and browse around. Thanks for sharing! The pix are inviting. Bonnie Deahl

  3. Otehlia, thanks. Glad you liked the post.