📝 About This Recipe
This vibrant salad celebrates the peppery, mustard-like snap of fresh Japanese mizuna greens paired with the cooling crunch of heirloom radishes. Inspired by Kyoto-style vegetable preparations, the dish balances earthiness and acidity with a silky, umami-rich miso dressing that clings perfectly to the serrated leaves. It is a refreshing, sophisticated side that brings a bright pop of color and texture to any table, bridging the gap between delicate greens and bold, savory accents.
🥗 Ingredients
The Salad Base
- 6 cups Mizuna greens (washed, dried, and torn into bite-sized pieces)
- 1 medium Watermelon radish (thinly shaved using a mandoline)
- 4-5 pieces Red breakfast radishes (sliced into thin rounds)
- 1/2 cup English cucumber (halved and sliced into thin half-moons)
- 2 pieces Scallions (whites and greens, thinly sliced on a bias)
Miso Ginger Vinaigrette
- 1 tablespoon White miso paste (Shiro miso for a milder flavor)
- 2 tablespoons Rice vinegar (unseasoned)
- 1 tablespoon Toasted sesame oil (high quality for aroma)
- 2 tablespoons Neutral oil (grapeseed or avocado oil)
- 1 teaspoon Fresh ginger (finely grated or microplaned)
- 1 teaspoon Honey or Agave (to balance the acidity)
- 1 teaspoon Soy sauce (Tamari for gluten-free option)
Crunchy Toppings
- 1 tablespoon Black and white sesame seeds (toasted until fragrant)
- 1/4 cup Bonito flakes (optional, for smoky umami)
- 2 tablespoons Fried shallots (store-bought or homemade)
👨🍳 Instructions
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1
Begin by preparing the radishes. Use a mandoline to shave the watermelon radish and red radishes into paper-thin translucent slices.
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2
Place the radish slices in a small bowl of ice water for 10 minutes. This ensures they become extra crisp and helps the watermelon radish 'bloom' its color.
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3
Wash the mizuna thoroughly in cold water. Spin it dry in a salad spinner until no moisture remains; dry leaves are essential for the dressing to adhere.
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4
In a small dry skillet over medium-low heat, toast the sesame seeds for 2-3 minutes until the white seeds turn golden and smell nutty. Remove from heat immediately.
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5
In a medium glass jar or whisking bowl, combine the white miso, rice vinegar, honey, grated ginger, and soy sauce.
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6
Slowly whisk in the toasted sesame oil and neutral oil until the dressing is emulsified and creamy.
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7
Drain the radishes from the ice water and pat them completely dry with a clean kitchen towel or paper towels.
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8
In a large, wide mixing bowl, combine the dried mizuna, cucumber slices, and half of the sliced scallions.
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9
Drizzle about two-thirds of the dressing over the greens. Use your hands or large salad tongs to toss very gently, ensuring every leaf is lightly coated.
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10
Transfer the dressed greens to a chilled serving platter, building height in the center.
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11
Tuck the radish slices into the greens, distributing them evenly so the bright pink centers of the watermelon radishes are visible.
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12
Drizzle the remaining dressing over the top of the radishes.
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13
Garnish generously with the toasted sesame seeds, the remaining scallions, and the fried shallots.
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14
Finish with a sprinkle of bonito flakes (if using) for a final touch of movement and savory depth. Serve immediately while the greens are lofty and crisp.
💡 Chef's Tips
Always dry your mizuna perfectly; wet leaves will dilute the miso dressing and make the salad soggy. If you cannot find mizuna, a mix of baby arugula and curly endive provides a similar peppery bite. For the best radish texture, the ice water bath is a non-negotiable step for professional-level crunch. Adjust the honey in the dressing based on the bitterness of your greens; late-season mizuna can be quite sharp. Add the crunchy toppings (shallots and seeds) at the very last second to maintain their texture.
🍽️ Serving Suggestions
Pair this with grilled miso-glazed salmon or sea bass for a complete Japanese-inspired meal. Serve alongside a bowl of hot steamed jasmine rice and agedashi tofu. A chilled glass of dry Riesling or a crisp Junmai Ginjo sake complements the acidity and ginger notes. For a light lunch, top the salad with a soft-boiled 'Ajitama' egg sliced in half. This salad works beautifully as a refreshing palate cleanser between courses of a rich BBQ dinner.