Mizuna Salad with Sesame

Crispy serrated leaves coated in a glossy umami dressing. The nori shards add a sharp briny note that pops on the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 81
• Protein: 2 g
• Carbs: 5 g
• Fat: 6 g

Ingredients

• 100 g Korean radish ( finely julienned )
• 2 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tsp White sugar
• 1 tbsp Sesame seed ( toasted )
• 1 piece nori seaweed ( in thin strips )
• 200 g Mizuna ( washed and dried )

Instructions

1. Preparing the greens

   Wash the mizuna in ice-cold water to firm up the stems. Spin dry thoroughly. Cut the leaves into 5cm lengths so they are easy to grab with chopsticks.

2. Slicing the radish

   Peel the Korean radish. Slice thinly using a mandoline, then cut into fine matchsticks. They should be translucent and crispy.

3. Emulsifying the dressing

   In a bowl, dissolve the sugar in rice vinegar and soy sauce. Emulsify by pouring the sesame oil in a thin stream while whisking to bind everything together.

4. Final assembly

   Mix the mizuna and radish in a large bowl. Pour the dressing just before serving to keep the leaves from wilting. Sprinkle with sesame seeds and thin strips of nori seaweed.

Chef's tips

• Dry toast your sesame seeds in a pan until they start to pop, it doubles the flavor.
• Only dress the salad at the very last second: the salt in the soy sauce will draw moisture out of the mizuna and ruin the crunch.

Storage

Eat immediately. The dressing can be kept for 1 week in the fridge in a sealed jar.