Mizuna Salad



 Carrot Cream Dressing


9  tablespoons olive oil

6  tablespoons fresh lemon juice

1 teaspoon himalaya salt

1 big carrot, juiced and the leftover carrot pulp from juicing

1/2 teaspoon chili powder

1/2 teaspoon  ginger

1  teaspoon sesame oil

1/2 teaspoon nama shoyu


In a slow juicer, juice carrot. Keep the pulp.

In a small mixer, combine all the ingredients and blend till smooth.

Dressing can be kept in an airtight container for one week.


For the salad

1 bunch mizuna

1 cup alfalfa sprouts


Wash mizuna well.

Using a scissors cut mizuna.

In a mixing bowl, combine mizuna and alfalfa.

Using as much dressing as needed, toss to mix thoroughly .









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