Mizuna and Citrus Salad with Chili Dressing
A refreshing and zesty salad that combines the peppery flavor of mizuna greens with the sweetness of citrus fruits, all tied together with a spicy chili dressing.
Ingredients:
– 4 cups mizuna greens
– 1 navel orange, peeled and segmented
– 2 grapefruits, peeled and segmented
– 1/4 cup chili-infused olive oil
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large bowl, combine mizuna greens, orange segments, and grapefruit segments.
2. In a small bowl, whisk together chili-infused olive oil and lime juice until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh cilantro, if desired.
Cooking Time: 10 minutes
Spicy Mizuna and Avocado Bowl with Sesame Seeds
Experience the perfect harmony of spicy and savory flavors in this vibrant bowl, featuring mizuna greens, creamy avocado, and a sprinkle of nutty sesame seeds.
Ingredients:
– 2 cups mizuna greens
– 1 ripe avocado, diced
– 1/4 cup sesame seeds
– 1 tablespoon soy sauce
– 1 teaspoon sriracha sauce
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mizuna greens and set aside.
2. In a small bowl, whisk together soy sauce and sriracha sauce. Set aside.
3. Arrange the diced avocado on top of the mizuna greens.
4. Drizzle the soy-sriracha mixture over the avocado.
5. Sprinkle sesame seeds evenly over the bowl.
6. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Mizuna Salad with Hot Honey Roasted Peanuts
Elevate your salad game with this sweet and savory combination featuring crispy hot honey roasted peanuts and peppery mizuna greens.
Ingredients:
– 4 cups mizuna greens
– 1/2 cup cooked chicken breast, diced
– 1/2 cup hot honey roasted peanuts (see below for recipe)
– 1/4 cup crumbled goat cheese
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Hot Honey Roasted Peanuts:
– 1/2 cup raw peanuts
– 2 tablespoons hot honey (see below for recipe)
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 350°F.
2. In a bowl, whisk together vinegar and mustard. Add chicken and toss to coat.
3. In a separate pan, toast peanuts over medium heat until fragrant. Remove from heat and stir in hot honey and olive oil. Season with salt.
4. Combine mizuna greens, chicken mixture, and roasted peanuts in a large bowl.
5. Top with crumbled goat cheese and serve.
Cooking Time: 20 minutes
Mizuna and Grilled Shrimp with Spicy Miso Dressing
Savor the bold flavors of Japan with this refreshing salad, featuring succulent grilled shrimp, peppery mizuna greens, and a spicy kick from miso dressing.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 cup mizuna greens
– 1/4 cup chopped green onions
– 2 tablespoons Spicy Miso Dressing (see below)
– Salt and pepper, to taste
Spicy Miso Dressing:
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– 1/4 cup water
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, soy sauce, and honey.
3. Brush the mixture evenly onto both sides of the shrimp.
4. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Meanwhile, toast mizuna greens with green onions.
6. In a small bowl, whisk together Spicy Miso Dressing ingredients.
7. Assemble salad by placing grilled shrimp on top of toasted mizuna, drizzle with Spicy Miso Dressing, and season with salt and pepper to taste.
Cooking Time: 15 minutes
Garlic-Infused Mizuna Stir-Fry with Red Pepper Flakes
Elevate your stir-fry game with this bold and aromatic recipe, featuring the subtle crunch of mizuna greens and a spicy kick from red pepper flakes.
Ingredients:
– 1 bunch mizuna greens
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and cook, stirring constantly, for 30 seconds.
3. Add the grated ginger and cook for an additional 15 seconds.
4. Add the mizuna greens in batches, allowing each batch to wilt before adding the next.
5. Stir in the red pepper flakes and season with salt and pepper to taste.
6. Serve immediately, garnished with additional red pepper flakes if desired.
Cooking Time: 10-12 minutes
Mizuna and Radish Salad with Spicy Gochujang Dressing
This vibrant salad combines the peppery flavor of mizuna greens with the crunch of radishes, all tied together with a spicy kick from gochujang dressing.
Ingredients:
– 4 cups mizuna greens
– 1 large bunch radishes, thinly sliced
– 2 tablespoons gochujang paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine gochujang paste, soy sauce, rice vinegar, honey, and grated ginger. Blend until smooth.
2. In a large bowl, combine mizuna greens and thinly sliced radishes.
3. Pour the spicy gochujang dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Chili-Lime Mizuna and Mango Salad
This refreshing salad combines the sweetness of mango with the spiciness of chili-lime dressing, all on top of peppery mizuna greens. Perfect for a light and flavorful lunch or dinner.
Ingredients:
– 4 cups mizuna greens
– 1 ripe mango, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons chili-lime dressing (see below)
– Salt to taste
Chili-Lime Dressing:
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt to taste
Instructions:
1. In a large bowl, combine mizuna greens, mango, and red onion.
2. In a small bowl, whisk together chili-lime dressing ingredients until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle chopped jalapeño on top and season with salt to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Mizuna and Tuna Poke with Siracha Mayo
Elevate your meal game with this bold and refreshing poke bowl recipe featuring tender tuna, crisp mizuna greens, and a spicy kick from siracha mayonnaise.
Ingredients:
– 1 can of sashimi-grade tuna (drained and flaked)
– 2 cups of mizuna greens
– 1/4 cup of siracha mayonnaise (store-bought or homemade)
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a medium bowl, whisk together siracha mayonnaise, soy sauce, and sesame oil.
2. Add the flaked tuna and gently combine until coated with the marinade.
3. In a separate bowl, wash and dry the mizuna greens. Set aside.
4. To assemble the poke bowls, place a scoop of the tuna mixture onto a bed of mizuna greens.
5. Garnish with sesame seeds and chopped green onions if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Spicy Mizuna and Kimchi Fried Rice
A spicy twist on traditional fried rice, this recipe combines the bold flavors of kimchi with the crunch of mizuna greens.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi, chopped
– 1/4 cup mizuna greens, chopped
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kimchi and cook until heated through, about 2 minutes.
5. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
6. Stir-fry the rice mixture for about 5 minutes, adding the sesame oil and soy sauce towards the end.
7. Fold in the chopped mizuna greens and season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Mizuna and Spicy Roasted Chickpea Wraps
Mizuna and Spicy Roasted Chickpea Wraps Recipe
Experience the perfect blend of crispy and crunchy with these flavorful wraps.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 4 large flour tortillas
– 1/4 cup chopped fresh Mizuna leaves
– 1 lime, cut into wedges (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss chickpeas with olive oil, cumin, smoked paprika, and cayenne pepper.
3. Spread chickpeas on a baking sheet in a single layer. Roast for 30 minutes or until crispy.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble wraps by spreading roasted chickpeas, Mizuna leaves, and a squeeze of lime juice (if using) on each tortilla.
Cooking Time: 45 minutes
Jalapeño Mizuna Salsa with Crispy Tortillas
Add a spicy kick to your snack time with this refreshing salsa and crispy tortilla combination.
Ingredients:
– 1 cup diced jalapeños
– 1/2 cup chopped mizuna greens
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine jalapeños, mizuna greens, lime juice, garlic, salt, and black pepper.
3. Mix well until the flavors are evenly distributed.
4. Cut the corn tortillas into triangles or strips for crispy tortilla chips.
5. Place the tortilla pieces on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes, or until crispy and golden brown.
7. Serve the warm salsa with the crispy tortilla chips for a flavorful snack.
Cooking Time: 15-20 minutes
Thai-Inspired Mizuna Salad with Spicy Peanut Dressing
Elevate your salad game with this vibrant and flavorful Thai-inspired creation, featuring crisp mizuna greens, crunchy vegetables, and a creamy spicy peanut dressing.
Ingredients:
– 4 cups mizuna greens
– 1 cup mixed vegetables (red bell pepper, carrots, bean sprouts)
– 1/2 cup chopped cilantro
– 1/4 cup toasted peanuts
– 2 tablespoons Spicy Peanut Dressing (see below)
– Salt and pepper to taste
Spicy Peanut Dressing:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/4 teaspoon sriracha sauce
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mizuna greens, mixed vegetables, and chopped cilantro.
2. Drizzle Spicy Peanut Dressing over the salad and toss to coat.
3. Sprinkle toasted peanuts on top.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Mizuna and Spicy Grilled Chicken Lettuce Cups
Elevate your lunch game with this flavorful and refreshing recipe, featuring crispy grilled chicken, crunchy mizuna greens, and a spicy kick.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 4-6 lettuce leaves ( Romaine or Iceberg work well)
– 1 cup mizuna greens
– 2 tbsp ranch dressing (or your favorite dressing)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together cumin, smoked paprika, and cayenne pepper.
3. Brush both sides of the chicken breast with olive oil and season with salt, pepper, and the spice mixture.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, wash and dry the lettuce leaves.
6. Assemble the cups by placing a grilled chicken breast on each lettuce leaf, then topping with mizuna greens and drizzling with ranch dressing.
Cooking Time: 15-20 minutes
Hot Mustard Mizuna and Roasted Beet Salad
A sweet and tangy combination of roasted beets, peppery mizuna greens, and a zesty hot mustard dressing.
Ingredients:
– 1 bunch of mizuna greens
– 2 large beets
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 2 tsp Dijon mustard
– 1 tsp honey
– Salt and pepper to taste
– Hot mustard (such as whole-grain or brown mustard)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
5. Add the mizuna greens to the bowl and toss to combine.
6. Arrange the roasted beet wedges on top of the greens.
7. Drizzle the hot mustard over the beets and serve.
Cooking Time: 50 minutes (including roasting time)
Szechuan Mizuna and Tofu Stir-Fry
A vibrant and flavorful stir-fry that combines the earthy sweetness of mizuna greens with the savory goodness of firm tofu, all wrapped in a spicy Szechuan sauce. This dish is perfect for a quick weeknight meal or a healthy lunch.
Ingredients:
– 1/2 cup firm tofu, cut into small cubes
– 2 cups mizuna greens
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Szechuan sauce (store-bought or homemade)
– Salt and pepper to taste
– Optional: sliced bell peppers, carrots, or mushrooms for added color and texture
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, and ginger. Cook for 30 seconds, stirring constantly.
4. Add mizuna greens and cook until wilted, about 2 minutes.
5. Stir in Szechuan sauce and season with salt and pepper to taste.
6. Return tofu to the pan and stir-fry everything together for an additional minute.
7. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Mizuna and Spicy Sesame Noodles
A flavorful and refreshing Japanese-inspired dish that combines the crunch of mizuna greens with the spicy kick of sesame noodles.
Ingredients:
– 8 oz. rice noodles
– 2 tbsp. tahini
– 1 tsp. soy sauce
– 1 tsp. sesame oil
– 1/4 tsp. red pepper flakes
– Salt, to taste
– Fresh mizuna greens, for serving
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together tahini, soy sauce, sesame oil, and red pepper flakes until smooth.
3. Add the cooked noodles to the tahini mixture and toss to combine.
4. Season with salt to taste.
5. Divide the noodles among plates and top with fresh mizuna greens.
Cooking Time: 15 minutes
Wasabi Mizuna Slaw with Crispy Fried Shallots
A refreshing and zesty slaw that pairs perfectly with grilled meats, seafood, or as a topping for your favorite dish.
Ingredients:
– 2 cups mizuna greens
– 1 cup wasabi mayonnaise (or regular mayonnaise with 1 tsp wasabi paste)
– 1/4 cup chopped cilantro
– 2 tbsp apple cider vinegar
– 1 tsp honey
– Salt and pepper to taste
– 1 large shallot, thinly sliced
Instructions:
1. In a bowl, combine mizuna greens, wasabi mayonnaise, cilantro, apple cider vinegar, and honey. Mix until well combined.
2. Season with salt and pepper to taste.
3. Heat about 1/2 inch of oil in a skillet over medium-high heat.
4. Fry shallot slices in batches until crispy, about 2-3 minutes per batch. Drain on paper towels.
5. Serve slaw alongside crispy fried shallots.
Cooking Time:
– Slaw preparation: 10 minutes
– Fried shallots: 6-8 minutes
Spiced Mizuna and Quinoa Stuffed Peppers
Transform bell peppers into a flavorful and nutritious meal with this easy recipe. Spicy mizuna adds a burst of freshness, while quinoa and roasted vegetables bring hearty satisfaction.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup mizuna greens, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, chopped mizuna, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Roast for 30 minutes, then remove foil and continue cooking for an additional 15-20 minutes, until bell peppers are tender.
7. Serve warm, garnished with feta cheese or cilantro if desired.
Cooking Time: 45-50 minutes
Summary
Elevate your summer salads with these 18 spicy Mizuna recipes! This versatile Asian green pairs perfectly with a range of flavors, from tangy citrus to creamy avocado. Add some heat with chili dressing, hot honey roasted peanuts, or spicy miso sauce. Or try it in stir-fries with garlic and red pepper flakes, or as part of a tuna poke bowl. Whether you’re in the mood for something classic or adventurous, these recipes will inspire you to get creative with Mizuna. So go ahead, spice up your salads this summer!
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