Tatsoi Asian Greens Salad Recipe

Could the Chinese vegetable – Tatsoi compare to ever-popular spinach? This Tatsoi recipe is crisp and sweet with Asian baby greens, shaved carrot, and cucumber noodles tossed in a lip-smackingly delicious Ranch yogurt dressing.

Tatsoi is a popular Asian leafy green that I grew up eating. Most of the time, we love sautéing it, but today I’m sharing a salad version with a refreshing texture and exciting new flavors. If you crave fresh leafy greens, you’ll love this Tatsoi salad recipe!

What is tatsoi

Tatsoi (sometimes spelled tat soi) or Pak Choi (Cantonese 塌菜) is a variety of Chinese cabbage commonly known as spinach mustard or rosette bok choy. The leaves resemble small spoons, so some call them spoon mustard. It comes in varieties such as green tatsoi, red tatsoi, and purple tatsoi.

This Asian green belongs to the Brassicaceae, or mustard, family and is closely related to bok choy. At farmer’s market, it is often sold in small bundles (with stems and leaves) and in my local grocery stores, they are sold in boxed greens with leafy parts only. Learn more about the Chinese vegetable -tatsoi.

Tatsoi Flavor

Tatsoi lettuce is a very versatile Asian green. You can enjoy it raw or cooked. Think of it like spinach but with a crisp, sweet flavor milder than baby bok choy.

You can enjoy the whole plant raw or saute it with minced garlic and olive oil with some salt. You can add it to a bowl of hot chicken noodle soup as a garnish before serving.

The leaves are soft and buttery, and the stems are crisp and tender. Once you taste it, you might have a hard time going back to spinach, and I’m not exaggerating it!

This Asian veggie is nutritious, tastes milder than bok choy, and is somewhat similar to spinach and yu choy but more crisp and tender.

Ingredients

This simple salad comes with a blend of tender tatsoi greens with shaved cucumber and carrots. It’s the perfect introduction to the versatility of tatsoi recipes. You’ll need –

For the salad:

• Tatsoi: Try either baby tatsoi leafy greens or chop up the whole bundle.
  • Substitute: Use a combination of baby spinach and yu choy.
• Mixed greens of your choice: Use any mixed baby greens you like. For reference, I use Mizuna (a peppery Japanese green) and mixed spicy Asian greens.
• English Cucumber: I shaved it into ribbons for added crunch and refreshing texture.
• Loose Carrots: Also shaved into ribbons for added color, crunch, and nutrition.

For the dressing:

• Mayo: Adds creaminess to the dressing. Use regular or dairy-free depending on your preference.
• Coconut Yogurt (or Greek Yogurt): For a tangy, creamy base. Coconut yogurt keeps it dairy-free, while Greek yogurt adds richness.
• Coconut Aminos (or Soy Sauce): Adds a savory umami flavor. Coconut aminos keep it gluten-free, while soy sauce works for a saltier punch.
• (Dairy-free) Milk: Thins out the dressing to the perfect pourable consistency.
• Coarse Sea Salt & Ground Black Pepper: Season to taste for extra flavor balance.

How to prepare tatsoi for salad

Tatsoi is a super versatile Asian leafy green. The preparation steps are similar to yu choy—you can sauté it or enjoy it raw. Here’s how to incorporate it into salads, whether you’re using a whole bundle or baby salad greens.

To prepare tatsoi:

1. If using a whole bundle, trim away the bottom tip and chop up the stems and leafy parts. Rinse them in a bowl of cold water, set aside to drain, and pat dry before adding to the mixing bowl.
2. If using baby tatsoi greens (from a salad box), check the label to see if they need rinsing. If not, add them directly to the salad mixing bowl.

Salad components:

3. Prepare the dressing. To make the ranch yogurt dressing, mix mayo, milk, yogurt, coconut aminos (or soy sauce)), sea salt, and black pepper. You can serve it right away or store it for later use.
4. Prepare the carrots and cucumbers. Grab your carrots and cucumbers, and peel them into ribbons with a vegetable peeler.

Combine & serve:

5. Mix in all the vegetables. Add all the leafy greens, along with the carrot and cucumber ribbons, into a large salad bowl.

What to serve it with

The tatsoi salad is a delicious and healthy starter, but what should you pair it with? Consider these suggestions to find dishes that harmonize perfectly with its zest.

• Noodles: With its savory undertones, the Asian ground beef noodles pairs wonderfully with the tatsoi’s fresh crunch. For pasta lovers, the Tuna spaghetti offers a seafood kick that will also go great with the salad.
• Rice: For a heartier option, serve it alongside turkey fried rice or a bowl of steamed rice cooker white rice for a simple yet satisfying meal
• Soup: Lastly, the soothing warmth of bok choy soup or West lake beef soup adds a touch of comfort, making the entire spread a culinary experience.

More Asian green recipes you might like

Once you’ve given this recipe a try and discovered the joys and enriching flavors of tatsoi greens, check out these other Asian greens recipes:

• Bok Choy Salad: Blanched and served with a creamy dressing, this dish is light, refreshing, and full of flavor.
• Roasted Bok Choy: An easy and convenient sheet-pan dish where the bok choy is roasted to perfection with just a few simple ingredients.
• Bok Choy Stir Fry: A quick and simple stir fry made with only three ingredients and garlicky delicious!
• Yu Choy with Garlic Sauce: Blanched yu choy topped with a savory garlic sauce. Just like how it’s served in the restaurants!