Healthy Tatsoi Asian Greens Salad Recipe


Tatsoi is the new spinach in town? Crisp and sweet Tatsoi recipe with Asian greens, carrot and cucumber noodles tossed with a lip smackingly delicious Whole30 ranch yogurt dressing. If you crave more veggies and new exciting flavors, this Tatsoi side salad is going to knock your socks off. It’s my summer new favorite!

Bright and Refreshing Asian Greens!


Before you ask, I’ll inform you that you might already be familiar with this Asian green, you just weren’t aware of it. Tatsoi is a very adaptable vegetable that works well in soups, salads, and saute dishes. Tatsoi frequently appears in salad mixes or is offered in bundles at farmers markets.

In addition to being healthy, this Asian vegetable has a milder flavor than bok choy and a taste that is similar to spinach but more crisp and tender. I’m going to demonstrate to you today how easy it is to eat it as a side salad. It goes well with both Western and Asian main courses!


A type of Chinese cabbage called as Tatsoi or Pak Choi (Cantonese) is also referred to as spinach mustard or rosette bok choy. Some people sometimes refer to spoon mustard as spoon mustard because of the way the leaves are shaped.

The mustard family, or Brassicaceae, includes this Asian green. In my neighborhood grocery shops, they are offered in boxed greens with only the leafy portions, while at farmers markets, they are frequently sold in little bundles (with stems and leaves).


A particularly adaptable Asian green is tatsoi. It can be eaten either raw or cooked. Imagine it as spinach with a crisp, sweet flavor that is softer than that of baby bok choy.

The entire plant can be eaten raw or sauteed in olive oil, salt, and minced garlic. It can also be used as a garnish before serving in a bowl of hot ramen soup.

The stems are supple and crisp, and the leaves are soft and buttery.

I’m not kidding when I say that after trying it, you could find it difficult to go back to spinach!


The best places to find this Asian vegetable are at your neighborhood farmers markets or Asian grocery stores. They frequently arrive in little bundles with stems and leaves. They are offered by the NY-based firm Satur Farms in boxes that contain exclusively tatsoi leaves. They are available at various big-box supermarkets and the neighborhood WholeFoods.

If you can’t find Tatsoi, I recommend using baby spinach and arugula.

WHAT GOES IN Asian Green Tatsoi salad with carrots and cucumber in ranch yogurt dressing


This is what I put in the salad though in all honesty, you can literally put any raw salads with the dressing and it’ll be fantastic!

  • Tatsoi
  • Mixed greens (For example: Mizuna, a peppery Japanese green)
  • Cucumber
  • Carrots
  • A salad dressing of choice (creamy mayo-based or light non mayo-based dressing)


  • Great source of Vitamins A, C, & K
  • Good source of potassium and calcium
  • Good source of beta-carotene, folate, phosphorous, and iron


Tatsoi is incredibly adaptable. Imagine it as spinach. You can eat it stir-fried, steamed, sauteed, braised, or uncooked. It goes well with leafy greens that are moderate or spicy, such as spinach, arugula, mizuna, and baby romaine.

I prefer Tatsoi raw in the sweltering summertime with a large bowl of salad and some cucumber and carrot noodles. A creamy and tangy Whole30 ranch dressing goes incredibly well with the crunchy carrots and cucumbers.

I cook it in the winter with garlic, salt, and olive oil, or I incorporate it into chicken meatball soup.


  • Add extra crunchy and nutty flavor with toasted walnuts, almonds, or cashews.
  • For a sweeter flavor, try fresh berries – blueberries, blackberries, or strawberries.
  • Try a different salad dressing. This tatsoi salad bowl with carrots and cucumber pairs well with all kinds of salad dressings. Try Roasted Sesame Dressing, Carrot Ginger Dressing, Creamy Ginger Dressing, Thai “Peanut” Sauce, Asian “Peanut” Sauce, or check out more of my Paleo Salad Dressings!


This is a terrific salad that will pair really well with all savory main dishes from Western to Asian! I can’t think of any dishes that I wouldn’t serve this salad with. Here are a few suggestions –

  • Paleo Asian Meatballs
  • Thai Chicken Satay
  • Trader Joe’s Cauliflower Gnocchi (with Crispy Prosciutto!)
  • Canned Tuna Spaghetti Pasta (with Lemon, Capers, and Parsley)
  • Keto Cold Ramen Noodles
  • Shirataki Noodles with Paleo “Peanut” Sauce
  • Cumin Beef Stir-Fry
  • Mongolian Chicken Recip

Add new flavor and more veggies to your meals!

Friends! If you love a simple way to add more leafy greens to your meals this Tatsoi and Asian Green Salad Recipe is a great one! It’s a terrific fresh side salad that will pair with any savory dishes, including BBQ recipes! The salad tastes bright, refreshing, and peppery delicious! No more boring salads!


Tatsoi Recipe with Asian Salad Greens tossed in a tangy Whole30 ranch dressing. This tatsoi salad will bring new flavor to the dinner table!


For the Whole30 ranch yogurt dressing:

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For the Tatsoi salad:

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  • Mix well Whole30 ranch yogurt dressing. You can follow the instructions in this post for more details. Set it aside in the fridge until ready to use.
  • Use a vegetable peeler. Shave the carrots and cucumber to ribbons.
  • Add the carrot and cucumber ribbons to a large salad bowl with tatsoi, mizuna, and more mixed baby greens.
  • Drizzle with olive oil and the salad dressing. Start with 3 tbsp dressing first and add more, if desired. Sprinkle with furikake, if using. Toss and season with salt to taste.
  • Serve cold and enjoy it right away.


  • This salad is very versatile. If you can’t find tatsoi, use a combination of baby spinach and baby arugula.
  • To make the salad taste more Asian flavor, try Takii’s shiitake made mushroom powder seasoning to replace salt.
  • The nutritional label does not include dressing. You can find the salad dressing info here –
  • To make this recipe extra low carb, skip the carrots and use more cucumbers.


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