Mizuna Salad with Kohlrabi and Pomegranate Seeds

Look for mizuna (an Asian salad green) and kohlrabi (a mild relative of the turnip) at Asian or farmers' markets.

  • Servings: 6
Mizuna Salad with Kohlrabi and Pomegranate Seeds

Photography: Ellie Miller

Source: Martha Stewart Living, February 2005


  • 2 large celery stalks
  • 1 medium kohlrabi bulb (8 ounces), trimmed and peeled
  • 1 small pomegranate
  • 3 1/2 cups mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion
  • 2 tablespoons champagne vinegar
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil


  1. Using a mandoline or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.

  2. Halve pomegranate; remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.

  3. Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad.


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