5 from 10 reviews

I’m telling you right now my friends, you are nuts if you don’t make this Mizuna Salad with Peanuts. It is fresh, it is fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy.

Mizuna Salad with Peanuts in a serving bowl with dressing poured over top

I originally shared this recipe on April 29, 2012. I have updated the images and some of the text today.

Table of contents

Why We Love This Recipe For Mizuna Salad

Mizuna is one of those tender greens you usually only see in a store-bought salad blend. That’s why I was blown away when a large and gorgeous bunch of Mizuna was included in our CSA (Community Supported Agriculture) share at the last pick-up.

If you are not familiar with mizuna, you can read more about it and order some seeds for your vegetable garden here at High Mowing Seeds. If you can’t wait to grow your own for this recipe, just substitute with any tender spring green mix.

The dressing for the salad is so simple to make, but the flavor is really different than your run-of–the-mill vinaigrette. The special ingredient is unrefined peanut oil, which adds a rich nutty flavor. The best thing about this dressing is that you can make a big batch and use it on tons of other salad or dish dish recipes.

This recipe for Mizuna salad is so light and delicious. It’s perfect to serve at any stay-at-home weeknight dinner, but you can also make a big bowl and bring it to a dinner party of barbecue.

A delicious and healthy salad is life changing on so many levels. So please don’t miss out on this life changing moment and make this Mizuna Salad with Peanuts! Complete the meal by pairing it with this Maple Tahini Roasted Salmon, Sesame Noodles or Peanut Noodles with Cabbage and Fresh Basil.

Mizuna Salad in three serving bowls on a cutting boards

Key Ingredients For This Recipe

Mizuna

Mizuna is oftentimes compared to mustard greens and arugula. Just like both of well-know leafy greens, Mizuna is peppery and slightly bitter to the taste. This adds a really nice punch to simpler salads. If you can’t find Mizuna at your local market you can use either of these greens instead (or honestly, even a spring mix if you want a milder salad).

Liquid aminos, soy sauce or Tamari

Liquid aminos (also known as coconut aminos), soy sauce and Tamari all add a very specific taste–umami. It helps deepen the flavor of the dressing, and also adds a salty component. I prefer to use Tamari just because it has the most flavor, but if you want a soy-free option, liquid aminos are great. You can find them all in the Asian isle of your grocery store.

Edible flowers for garnish

Edible flowers aren’t always the easiest to find, so this is absolutely optional. You can oftentimes find them at health stores such as Whole Foods or local farmers markets.

With that being said, be careful about picking your own. If that’s the route you choose, make sure to do some thorough research or just skip them all together. Better safe than sorry!

Peanuts & peanut oil

Peanuts and peanut oil add a really nice crunch and nutty flavor to the salad. They are both available in the health food store or in the natural section of large supermarkets. I like the peanut oil by Spectrum.

If you can’t find peanut oil or can’t eat peanuts, substitute 3 tablespoons canola oil and 1 tablespoon toasted sesame oil. Unrefined peanut oil can also be used to dress-up whole-wheat noodles or in medium-heat sautéing.

For the crunch factor, substitute with sunflower seeds, pumpkin seeds or any other nut.

Additional Ingredients

  • ½ cup chopped chives
  • 3 tablespoons white vinegar
  • 1 teaspoon sugar
  • Freshly ground pepper, to taste
  • Pinch salt
Mizuna recipe in serving bowls with dressing alongside

Step by Step Instructions To Make This Mizuna Salad

Step 1: Make Dressing

Combine the peanut oil, vinegar, liquid aminos, soy sauce or tamari, sugar, pepper and salt in a jar; cover and shake to combine.

Step 2: Assemble & serve

Combine the mizuna, chives and peanuts in a large salad bowl. Pour the dressing over the greens and toss to coat. Serve mizuna salad garnished with edible flowers.

FAQs and Expert Tips

What is a good substitute for mizuna?

Substitutes for Mizuna include tatsoi, arugula, mustard greens and/or any other lettuce mix you enjoy. You can also use an Asian salad blend.

How to make this salad ahead of time:

To make this salad ahead of time, prepare the components separately. Make the dressing and store in an airtight container in the fridge until ready to use. Combine the peanuts, chopped chives and salad in a large salad bowl, cover with plastic wrap and store in the fridge until ready to serve.

How long does self made salad dressing last?

Homemade salad dressing, if stored properly in an airtight container in the fridge, can last up to 2 weeks. However, it’s best within the first week.

Mizuna Salad recipe in a serving bowl

Additional Healthy Recipes and Mizuna Recipes to Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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This Mizuna Salad with Peanuts is fresh, it's fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy. And let's not forget that it's also dairy free, gluten free and vegan! | Healthy Seasonal Recipes | Katie Webster

Mizuna Salad with Peanuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Mizuna Salad with Peanuts. It is fresh, it is fast (ready in just 20 minutes!) and of course the dressing is super special and super yummy. And let’s not forget that it is also dairy free, gluten free and vegan!

Ingredients

Units Scale
  • 10 cups mizuna, cut into large bite-sized pieces, washed and spun dry
  • 1/2 cup chopped chives
  • 1/4 cup salted peanuts
  • 1/4 cup unrefined peanut oil, such as Spectrum
  • 3 tablespoons white vinegar
  • 1 tablespoon Bragg Liquid Aminos, soy sauce or Tamari
  • 1 teaspoon sugar
  • Freshly ground pepper, to taste
  • Pinch salt
  • Edible flowers for garnish

Instructions

  1. Combine mizuna, chives and peanuts in a large salad bowl. Combine peanut oil, vinegar, liquid aminos, soy sauce or tamari, sugar, pepper and salt in a jar; cover and shake to combine. Pour over the greens and toss to coat. Serve garnished with edible flowers.

Notes

If you cannot find mizuna, simply substitute spring greens, or Asian salad blend.

  • Prep Time: 20 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups each
  • Calories: 204
  • Sugar: 4 g
  • Sodium: 328 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 6 g
  • Protein: 7 g
  • Cholesterol: 0 mg

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