Mizuna and Bean Sprout Salad

Mizuna and Bean Sprout Salad

Flavor-accented with zhacai.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

30 g (1 oz.)


1/2 Tbsp

a dash


  1. Boil the mizuna well. Remove, dip in ice water, squeeze out moisture, and cut into 3 to 4 cm (1 in.) lengths.
  2. Boil the bean sprouts, remove, rinse, dry and allow to cool.
  3. Finely slice up the zhacai.
  4. Mix 1 to 3 in a bowl, dress with (A) and serve in small bowls.

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