Okinawa mixed salad leaves
A ready washed mix of young Asian-style leaves — mizuna, tatsoi, red and green mustard and arugula, with a light bitterness, for salads with Asian dressings.
Okinawa mixed salad leaves are a ready washed mix of young Asian-style leaves: mizuna, tatsoi, red and green mustard, arugula, spinach and young cabbage leaves, with a light piquant bitterness, a fresh taste and a variety of texture and colour. It is served as a base for salads with Asian dressings, with fish, seafood, tofu and grilled food, put into bowls and sandwiches.
Recipes with this ingredient
Avocado and cod salad is a refined blend of Japanese cuisine and fresh, delicate ingredients. Its history traces back to traditional Japanese cooking, where the balance of flavors and textures is valued. Tender cod fillet, lightly fried to a golden crust, pairs with creamy avocado and crunchy cucumbers. A mix of Okinawa salad leaves adds freshness to the dish, while teriyaki sauce provides an exquisite sweet-salty note. Dressed with light olive oil, the salad is both nutritious and airy. This salad is perfect as a light dish for a summer dinner or festive table.
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