Turkey and Mizuna Salad

By Martha Rose Shulman

Updated November 6, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(26)
Comments
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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

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Ingredients

Yield:Serves six

FOR THE SALAD

  • 2 cups mizuna or arugula

  • 3 cups shredded or diced cooked turkey

  • Salt

  • freshly ground pepper

  • 1 serrano chili, seeded if desired and chopped optional

  • 1 bunch scallions, white part and green, thinly sliced

  • 1 small cucumber, seeded, diced and peeled if waxy; or ½ long European cucumber, diced

  • ¼ cup chopped cilantro

  • 1 small red bell pepper, cut in thin strips

  • 2 tablespoons coarsely chopped walnuts

  • 2 broccoli 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

  • 2 tablespoons fresh lime juice

  • 1 tablespoon seasoned rice wine vinegar

  • 1 garlic clove, minced or put through a press

  • 2 teaspoons finely minced fresh ginger

  • 1 tablespoon soy sauce

  • 2 tablespoons dark Chinese sesame oil or walnut oil

  • 2 tablespoons canola or peanut oil

  • ⅓ cup low-fat buttermilk or plain nonfat yogurt

  • 1 tablespoon turkey stock or water, for thinning out if using yogurt

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

10 grams carbs; 71 milligrams cholesterol; 258 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 561 milligrams sodium; 25 grams protein; 4 grams sugar

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.

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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.

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Ratings

4 out of 5
26 user ratings
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Comments

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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

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