Turkey and Mizuna Salad

By Martha Rose Shulman

Updated Nov. 7, 2022

Turkey and Mizuna Salad
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(26)
Comments
Read comments

This dish has bright, mildly spicy Asian flavors and lots of crunch. Mizuna is a Japanese mustard green that’s high in folic acid, vitamin A, carotenoids and vitamin C. If you can’t find it, substitute arugula.

Featured in: Turkey: Not Just for Thanksgiving

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves six

    For the Salad

    • 2cups mizuna or arugula
    • 3cups shredded or diced cooked turkey
    • Salt
    • freshly ground pepper
    • 1serrano chili, seeded if desired and chopped optional
    • 1bunch scallions, white part and green, thinly sliced
    • 1small cucumber, seeded, diced and peeled if waxy; or ½ long European cucumber, diced
    • ¼cup chopped cilantro
    • 1small red bell pepper, cut in thin strips
    • 2tablespoons coarsely chopped walnuts
    • 2broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels optional

    For the Dressing

    • 2tablespoons fresh lime juice
    • 1tablespoon seasoned rice wine vinegar
    • 1garlic clove, minced or put through a press
    • 2teaspoons finely minced fresh ginger
    • 1tablespoon soy sauce
    • 2tablespoons dark Chinese sesame oil or walnut oil
    • 2tablespoons canola or peanut oil
    • ⅓cup low-fat buttermilk or plain nonfat yogurt
    • 1tablespoon turkey stock or water, for thinning out if using yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

258 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 25 grams protein; 561 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Line a platter or large bowl with the mizuna or arugula.

  2. Step 2

    Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts

  3. Step 3

    Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.

Tip
  • Advance preparation: You can prepare and combine the salad ingredients several hours before tossing with the dressing. Keep in the refrigerator.

Ratings

4 out of 5
26 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
CB

Great way to serve mizuna, which is abundant this spring in the Pacific NW! I served with ground chicken cooked in a pan with salt, pepper and garlic. Then cooled it a bit and tossed with veggies and dressing as directed. Reminiscent of larb.

miacomet

I made just the dressing to toss some mizuna greens in and it was DELICIOUS! I used toasted sesame oil and, instead of canola or peanut, used avocado oil.

Katie U

Shredded Chicken is yummy and always available. Instead of cucumber we will try sliced water chestnuts. This recipe is a keeper for us, especially because our mizuna is plentiful in November

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.