Rainbow Carrot & Mizuna Salad

Rainbow Carrot & Mizuna Salad
  • Prep Time
  • 4Servings


  • 6 - 8 rainbow carrots (12 oz.), peeled
  • 1 teaspoon sherry vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon cumin seeds, toasted then ground in a spice grinder
  • Salt and pepper
  • 1 tablespoon roasted pumpkin seed oil or EVOO
  • 5 cups (3 oz.) mizuna (an asian leafy green)
  • 2 ounces petit basque or other firm sheep's-milk cheese, cut into thin slices with a vegetable peeler
  • 3 tablespoons salted roasted pumpkin seeds


Using a vegetable peeler (a Y-shaped one works best), cut the carrots lengthwise into long, even ribbons; place in a bowl of cold water.

In a large bowl, mix the vinegar, lemon juice, cumin and 1/4 tsp. salt. whisk in the oil. Drain the carrots and dry on a kitchen towel. Add to the dressing; toss. If desired, let sit until slightly softened, about 10 minutes. Add the mizuna and toss lightly; season with pepper. Add the cheese and transfer the salad to plates. Sprinkle with the pumpkin seeds.