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Mizuna, Snow Pea and Tempeh Salad with Miso Dressing


Photo credit and recipe from Food 52

There’s a new green to revvvv up your salads.  Vroom, vroom! I’m talking about the Japanese green, Mizuna.  While rare to find on its own in most grocery stores, you’re likely to see this feathery leaf in a mix of mesclun greens.  I say we need to start using it on its own!  Similar in nutritional benefit to another of my favorite greens, arugula, mizuna is an immune booster with antioxidants linked to decreasing your cancer risk.

In addition to nutrition benefits, using mizuna just brings an touch of flair to your foods and it’s mild, yet slighty spicy flavor is a great match for an asian flavor inspired tempeh and snow pea salad.  To make this salad nutritionally complete for plant based living, I added tempeh.  Tempeh has the same protein quality as meat and is high in calcium; two components vegetarians are often missing.

This mizuna based entree salad makes a perfect meatless Monday dinner or vegetarian lunch with just the right amount of heart healthy organic, soy protein from tempeh and fiber, minerals and phytochemicals from the veggies!

Mizuna, Snow Pea and Tempeh Salad with Miso Dressing

Serves 4


Marinated Tempeh:

T. Bragg’s apple cider vinegar

2 T. organic coconut aminos

1 tsp. organic sesame oil

tsp. grated ginger

juice of one lime

oz. organic tempeh, cut into thin strips

1 T. coconut oil


cups mizuna lettuce or greens of your choice

1 cup snow peas, trimmed and blanched

2 cups red cabbage, shredded

cup carrot, shredded

green onions, white parts, sliced thin

cup cilantro, diced


T. orgnanic white miso

T. Dijon mustard

2 tsp. organic coconut aminos

cup olive oil

1 lime, juiced

tsp. fresh ginger, minced

1 tsp. coconut nectar (or honey)


Prepare the tempeh marinade by whisking together the vinegar, coconut aminos, sesame oil, ginger, and lime. Place cut thin tempeh strips in a small dish and pour the marinade over, being sure each piece is covered in the marinade. Marinate for minimum of 2 hours.

Make the vinaigrette by blending the miso, dijon, aminos, citrus, olive oil, ginger, and coconut nectar until emulsified. Refrigerate until just before serving.

Heat the coconut oil over medium high heat in a large sauté pan. Cook each side of tempeh until browned, approx. 3-4 on each side. Set cooked tempeh aside and complete salad.

Mix salad ingredients, and toss with dressing, top with seared tempeh and additional garnish of cilantro.



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