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Soba Noodle Salad w/ Mizuna

June 18, 2010



  • 2 cups Mizuna leaves, washed, stemmed, and chopped
  • 2 carrots, cut into diagonal slices
  • 4 thinly sliced scallions, white and green parts
  • ½ cup of thinly sliced radishes
  • 2 cups of cooked Soba noodles
  • 1 tablespoon of toasted sesame oil
  • 1 tsp ground ginger
  • 1 clove minced garlic or 1 garlic scape
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp sesame seeds


Combine Mizuna, carrots, scallions and noodles in a large bowl. In a separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and pour over noodles. Top with sesame seeds

 –Freely mix mizuna, mustard, arugula, or spinach for this salad

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