- Bring 4 cups of water to a boil in a saucepan. Chop asparagus into 2-inch pieces and boil for 4-5 minutes. Drain and add asparagus to an ice bath for 3 minutes.
- Blot asparagus dry with paper towel and add to a large mixing bowl with microgreens, edamame, purple cabbage and almonds.
- Combine dressing ingredients in a blender and blend until smooth and creamy. Pour over salad. Toss gently to coat. Transfer salad to a serving platter or individual bowls and enjoy.
Microgreens Salad with Lemon Tahini Dressing
Yield
Serves 4
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
kikkoman products used:
ingredients
For Salad
½ pound asparagus
4 cups microgreens
1 cup shelled edamame
1 cup shredded purple cabbage
½ cup roasted and chopped unsalted almonds
For Dressing
½ cup fresh lemon juice
3 tablespoons Kikkoman® Sesame Oil
2 tablespoons tahini
2 tablespoons agave nectar
1 small shallot, coarsely chopped
½ teaspoon salt
⅛ teaspoon black pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
