When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

The daikon salad which I tried in a bar before had crunchy, deep-fried spring roll pastry pieces as a topping. To make this salad healthier, I used crispy aburaage with seasonings instead.After jullienning the daikon soak in water and you will have very fresh and crispy daikon.Frying with sesame oil adds a nice flavour to the aburaage. If you season the aburaage with soy sauce and mirin, it gives a deeper taste. For the salad toppings, I recommend salad cress or shredded bonito. Recipe by Cha-miru

Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge.You could also add mushrooms (I recommend shimeji).If you're not vegetarian, feel free to add white fish, chicken tenders, scallops, etc.I calculated that removing the oil from the aburaage will lower the calorie count by 15 calories. Recipe by Yukoai_yukoi

I wanted to eat mizuna and tuna salad. The sesame oil, ponzu sauce and mayonnaise dressing was delicious than I expected. Recipe by OyukarinO

I was hoping whether mizuna could be used in a dish other than in a salad so I came up with this recipe.Don't simmer the mizuna too long to retain its crispy texture. Recipe by Hinochan mama

I was going to add lemon juice to the dressing, but I didn't have any, so I squeezed some fresh kabosu citrus juice.It's best to pour the dressing on after serving the salad on individual plates. Recipe by Turitea

I like the crunchy texture of raw mizuna. I usually eat it with other kinds of greens in a salad, but I wanted to try it another way and came up with this recipe.Prepare this immediately before serving, otherwise it will be wilted from the water content of the mizuna greens. For 2 servings. Recipe by Koutarochan

This is a salad variation of my mizuna toast. I served this to my husband and son who don't like store bought dressing, and they loved it! Ever since, this is a standard salad when I don't have much time.The key is the crumbly texture of the tempura crumbs!I use store-bought tempura crumbs or agedama.The tomatoes are just for the color. This salad is already tasty with mizuna greens. For 3 servings. Recipe by Harukomachi

I love this pineapple dressing and I'm really proud of it. It's refreshing and goes well with any kind of green salad.Check out my blog, too: innerharmonynutrition.jpI used pineapple-flavored white balsamic vinegar that I had at home. The pomegranate is optional. Recipe by Maxerbear

I wanted to make something different from the usual mizuna salad with tofu!*Serve with lots of dip! Make sure to mix well before eating.*The dip is well-flavored to accompany the vegetables, but you can adjust the seasonings to your liking. For 2 servings. Recipe by yasu-pooh

I had a craving for mizuna, so I made this salad with the tuna that was on sale.If you are using grain vinegar, add 1 tablespoon of it first, then check the taste and adjust the amount. Recipe by RED_SPIC