Mizuna salad baby greens and yuzukosho dressing
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
Scale
Salad ingredients
- 5 oz baby greens
- 1/2 bunch Mizuna (substitute with romaine or more baby greens)
- 1/2 piece japanese cucumber (thinly sliced)
- 2 Tbsp currants (or raisins, soaked in hot water)
- 10–15 cherry tomatoes (sliced in half)
Rice vinegar base and dressing
- 1/2 cup rice vinegar
- 2 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup extra-virgin olive oil
- 2 tsp yuzukosho (use 1tsp less for less spice or tsp more for more spicy)
- black pepper
Instructions
- Prepare all of your salad ingredients, chop / slice vegetables and add greens to a salad bowl.
- Next prepare the sweet rice vinegar base, mix the rice vinegar, sugar, and salt and stir to dissolve.
- Add in extra virgin olive oil and yuzukosho and stir to break apart the yuzukosho paste.
- Top greens with sliced tomatoes, sliced cucumbers, currants and dressing. Add freshly cracked black pepper to taste.