Mizuna Salad Recipe- Japanese Special
Mizuna Salad is a fresh, light, and peppery salad made from mizuna greens, a type of Japanese mustard green. Known for its delicate, yet slightly spicy flavor, mizuna adds a unique and refreshing twist to any salad. This salad is a perfect side dish to complement a variety of meals, and its mild bitterness pairs wonderfully with tangy dressings and savory toppings. Mizuna is not only packed with flavor but also rich in nutrients, making this salad a healthy and delicious option. Let’s dive into this simple yet vibrant recipe
- Prep Time10 min
- Total Time10 min
For the Salad:
- 4 cups fresh mizuna leaves (washed and torn into bite-sized pieces)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
- 2 tablespoons toasted sesame seeds
- 1/4 cup radishes (thinly sliced, optional)
For the Dressing:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
Prepare the Salad:
In a large salad bowl, combine the mizuna leaves, cherry tomatoes, cucumber, red onion, and radishes (if using).
Toss gently to combine the ingredients.
Make the Dressing:
In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and Dijon mustard (if using).
Season with a pinch of salt and pepper to taste.
Assemble the Salad:
Drizzle the dressing over the mizuna mixture and toss lightly to coat all the ingredients.
Sprinkle the toasted sesame seeds over the top for added crunch and flavor.
Serve:
Serve the salad immediately, or refrigerate for 15-30 minutes for the flavors to meld.
Recipe Notes :
Mizuna Substitute : If mizuna is unavailable, arugula or baby kale can be used as an alternative.
Vegan Adjustment : The honey can be substituted with maple syrup for a completely plant-based option.
Add-ins : You can add avocado slices, grilled chicken, or tofu for extra protein and heartiness.
Storage : This salad is best served fresh, but it can be stored in an airtight container in the refrigerator for 1-2 days. If storing, keep the dressing separate until ready to serve to avoid wilting the greens.
