Mizuna Salad

Mizuna Salad

Colorful carrots added to crunchy water greens.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

30 g (1 oz)


2 tsp


  1. Boil the mizuna, rinse in cold water, squeeze out excess moisture, cut into 4 cm (1.6 in.) lengths, squeeze dry again.
  2. Cut the carrots into matchstick strips and quickly boil.
  3. Mix the sesame powder into (A), add in (1) and (2) to dress the vegetables and serve in bowls.

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.


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