Brassica Salad Recipe

Prepare greens

Rinse the baby mizuna and baby arugula under cold water. Spin or pat dry thoroughly. Place in a large mixing bowl and chill briefly if desired to keep leaves crisp.

Julienne daikon and carrot

Trim ends of the daikon and carrot. Using a mandoline or a sharp knife, cut into matchstick-thin julienne pieces about 2–3 inches long. Measure 1 cup each and transfer to the bowl with the greens.

Slice mango

Peel and pit the mango. Cut into thin wedges or small dice about 1/2-inch pieces. Place mango pieces in the bowl with the greens and root vegetables.

Add herbs and aromatics

Roughly chop the cilantro and add to the bowl. Thinly slice the scallion on a bias and add. Toss gently to distribute ingredients evenly.

Emulsify miso

In a small bowl or jar, whisk together the white miso paste and warm water until smooth and lump-free. This thins the miso so it blends easily.

Combine liquids

Add rice vinegar, lime juice, honey (or agave), grated ginger, and minced garlic to the miso. Whisk until combined.

Finish dressing

Slowly stream in the neutral oil while whisking vigorously to emulsify. Stir in the sesame oil, then season with kosher salt and freshly ground black pepper to taste. If the dressing is too thick, whisk in up to 1 more teaspoon of warm water to reach a pourable consistency.

Taste and adjust

Taste the vinaigrette and balance sweetness, acidity, and salt as needed—add more honey for sweetness, more rice vinegar or lime for brightness, or a pinch more salt for depth.

Just before serving, add 2–3 tablespoons of the miso vinaigrette to the bowl with the greens, daikon, carrot, mango, cilantro, and scallion. Toss gently but thoroughly to coat all components. Add more dressing in 1-tablespoon increments if needed, but avoid overdressing.

Transfer the dressed salad to a serving platter or divide among 4 plates. Sprinkle toasted sesame seeds over the top if using.

Serve immediately so the greens remain crisp. Leftover dressing can be refrigerated in a sealed container for up to 5 days; toss salad only when ready to eat.