Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Simple Japanese Edible Flower & Greens Salad
A light and refreshing Japanese-style salad featuring delicate edible flowers and fresh leaves dressed with a simple soy-based vinaigrette. This elegant yet easy dish is perfect as a side or appetizer, ready in just 15 minutes.
10 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty7/10
Sour0/10
Umami6/10
Spicy2/10
🥄 Texture
Leafy greens provide a light crispness and tender bite while the edible flower petals are soft and delicate, almost silky. The dressing leaves a thin, slightly oily coating that eases the mouthfeel without weighing the salad down.
👃 Aroma
A savory, fermented note from the soy sauce is prominent, balanced by fresh green, herbaceous scents from mizuna and shiso. Subtle floral perfumes from the edible flowers add a gentle, sweet-fragrant lift.
🍷 Pairs Well With
Chilled sencha or a light, dry junmai ginjo sake; alternatively a crisp, unoaked white wine like Sauvignon Blanc complements the salad's vegetal and savory notes.
🥗 Side Dishes
Steamed white rice or sushi rice, a simple miso soup, and a small plate of pickled vegetables (tsukemono) or grilled fish (yakizakana) work well alongside this salad.
Ingredients(5 items)
- 12 cups mixed edible flowers (such as chrysanthemums or pansies, gently rinsed)
- 23 cups fresh leaves (such as mizuna, shiso, or mixed salad greens, roughly chopped)
- 33 tablespoons soy sauce
- 41 tablespoon water
- 51 tablespoon vegetable oil
Nutrition Information(per serving)
65
Calories
2g
Protein
6g
Carbs
3.5g
Fat
Instructions
- 1
Rinse the edible flowers gently under cool water and pat dry with a paper towel. Set aside on a clean cutting board.
- 2
Rinse the fresh leaves and pat them dry. Roughly chop them into bite-sized pieces and place in a large bowl.
- 3
In a small bowl, mix together the soy sauce, water, and vegetable oil by stirring with a spoon until combined.
- 4
Pour the soy dressing over the chopped leaves and toss gently with your hands or two spoons until all leaves are lightly coated.
- 5
Divide the dressed leaves onto serving plates and top with the edible flowers. Serve immediately and enjoy.
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