Mizuna Salad with Kumquats

Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese salad from author Nancy Singleton Hachisu.

Slideshow: Green Salads
  • Total Time:
  • Servings: 6

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  • 1 pound mizuna greens, leaves cut into 2-inch pieces, stems cut into 1-inch lengths (10 cups)
  • 6 kumquats, halved lengthwise, seeded and very thinly sliced lengthwise
  • 2 tablespoons canola oil, preferably cold-pressed
  • 1 1/2 tablespoons yuzu juice or Meyer lemon juice
  • Kosher salt

How to make this recipe

  1. In a large bowl, toss the mizuna with the kumquats, oil and yuzu juice. Season with salt and serve right away.

Contributed By Photo © Fredrika StjÃrne Published September 2014

497110 recipes/mizuna-salad-kumquats 2014-08-11T18:35:08+00:00 Nancy Singleton Hachisu mothers-day|asian|japanese|appetizers-starters|salads|side-dishes|6|basic-easy|fast|gluten-free|healthy|no-cook|vegetarian|weeknight-dinner|lunch september-2014 recipes,mizuna-salad-kumquats 497110

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