Mizuna salad baby greens and yuzukosho dressing

mizuna salad with yuzukosho dressing japanese style salad with baby greens

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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)
  • 1015 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


  1. Prepare all of your salad ingredients, chop / slice vegetables and add greens to a salad bowl.
  2. Next prepare the sweet rice vinegar base, mix the rice vinegar, sugar, and salt and stir to dissolve.
  3. Add in extra virgin olive oil and yuzukosho and stir to break apart the yuzukosho paste.
  4. Top greens with sliced tomatoes, sliced cucumbers, currants and dressing. Add freshly cracked black pepper to taste.

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