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Baby Asian Greens and Tofu Salad

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Published under: Salad


  • Watercress – 1 small bunch
  • Baby Bok Choy – 100 gms
  • Wild Rocket Leaves – 100 gms
  • Bean Sprouts – 100 gms, blanched and refreshed
  • Radishes – 4, plump and thinly sliced
  • Spring Onions – 2, sliced
  • Soft Tofu – 200 gms, cut into 1.5 cm cubes

For the Mustard Sesame Dressing:

  • Dijon Mustard – 1 1/2 tblsp
  • Light Olive Oil – 1/3 cup
  • Sesame Oil – 1 tblsp
  • Fish Sauce – 1 tblsp
  • Rice Vinegar – 1 tblsp
  • Fresh Lime Juice – 1 to 2 tsp


  1. To make the mustard sesame dressing, whisk all the ingredients in a small bowl or shake in a screw-top jar.
  2. Snip the leafy tops from the watercress.
  3. Combine it with the other greens, bean sprouts, radishes and spring onions in a bowl.
  4. Add 2/3rds of the dressing to the salad.
  5. Toss lightly.
  6. Pile the salad onto individual plates.
  7. Add the tofu cubes and drizzle the  remaining dressing over.
  8. Serve.

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