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Author Notes: Lightly dressed in a rice wine vinegar mix and packed with vitamins and nutrients from wakame/seaweed, edamame, mizuna (Japanese mustard greens). It's refreshing and enjoyable for picnics during the summer. —Stacy
- 1 bunch mizuna
- 1 handful baby kale
- 1 tablespoon dried wakame, dehydrate in water
- 4-5 radishes, thinly sliced with a mandolin
- 1 stalk green onion, finely diced
- 1/4 daikon (radish), thinly sliced with a mandolin and cut into matchsticks
- 1 cup edamame (beans)
- black sesame
- freshly ground toasted sesame
- 2 tablespoons organic shiro (white) miso
- 2 tablespoons warm water
- 1 tablespoon mirin
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon tamari
- 1 dash ponzu (yuzu ponzu is great)
- 1/2 tablespoon ginger, grated
- Rehydrate wakame as packaged. **Note, it absorbs a lot of water so be sure to use a medium sized bowl than you think.
- Optional: Quickly blanch mizuna in boiling water. Shock in ice cold water after 2-3 minutes of boiling. Otherwise rinse well under cold water, cut stems and roughly chop.
- Place all salad ingredients into a large bowl except sesame seeds. Mix to combine.
- Dressing: Mix shiro miso and boiling water until well incorporated. Add the rest of the dressing ingredients whisking well to combine.
- Drizzle a few tablespoons of the dressing on the salad first. Dress and adjust seasoning as needed. Top with black sesame and toasted ground sesame.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Restorative Recipes