Mizuna Salad with Kumquats

Serving Size: 6
Total Time:

Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese salad.


  • 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 Tbsp canola oil, preferably cold-pressed
  • 1.5 Tbsp yuzu juice or Meyer lemon juice
  • Kosher salt


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

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Recipe Credit: Nancy Singleton Hachisu
Image Credit: Fredrika Stjärne