Radish and Mizuna Salad

Recipe by Michelle Davis | Photo by Matthew Holloway

  • 1 bunch of radishes, cut into matchsticks, about 3 cups
  • 1 cup of chopped mizuna
  • 2 1⁄2 tablespoons seasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon lemon juice pinch of salt
  • 1 tablespoon sesame seeds
  1. Mix together the radishes, mizuna, rice vinegar, oil, lemon juice, and salt in a medium bowl.
  2. Chill for at least 30 minutes.
  3. Serve topped with sesame seeds.


Serves 2 as a side

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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