Salad of Asian Greens and Wakame Seaweed

• 1 pint tahini
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 3 grated carrots
• 1 cup rice wine vinegar
• 2 cups sesame oil
• 1/4 cup soy sauce
• 3 tablespoons ginger vinegar
• 1/2 pound Asian greens (tatsoi and julienne cucumbers)
• 1 pound seasoned wakame seaweed (available at all Japanesse markets or restaurants)
• Sesame seeds for garnish

1. First, make the sesame mayonaise by combining the tahini, sesame oil, and soy sauce in a blender, then adding the rice wine vinegar to adjust to a mayonaise consistency.
2. To make dressing, whisk all the ingredients together.
3. Set aside.
4. Place the Asian greens in a bowl.
5. Lightly dress and toss.
6. Place in a serving bowl, then place dressed wakame seaweed on top.
7. Garnish with sesame mayonaise and toasted sesame seeds.

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Taken from www.foodnetwork.com/recipes/salad-of-asian-greens-and-wakame-seaweed-recipe.html (may not work)