Mimiga Salad with Spicy Ponzu Dressing
A refreshing Okinawan salad featuring thinly sliced pig ear (mimiga) tossed in a tangy, spicy ponzu dressing with crisp vegetables. This japanese-inspired salads ready in about 15 minutes blends medium cucumber, small carrot, ponzu sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 150 g mimiga (pig ear), boiled and sliced thin
- 1 medium cucumber
- 1 small carrot
- 3 tbsp ponzu sauce
- 1 tbsp soy sauce
- 1 tsp chili oil
- 1 tsp sesame seeds
- 1 stalk green onion
- 1 tsp toasted sesame oil
Instructions
- Step 1: Peel and julienne 1 medium cucumber and 1 small carrot into thin matchsticks.
- Step 2: Thinly slice 150 g boiled mimiga (pig ear) into strips about 1/8 inch thick.
- Step 3: In a small bowl, whisk together 3 tbsp ponzu sauce, 1 tbsp soy sauce, 1 tsp chili oil, and 1 tsp toasted sesame oil until combined.
- Step 4: In a large bowl, combine the mimiga strips, cucumber, and carrot. Pour the dressing over and toss gently to coat all ingredients evenly.
- Step 5: Thinly slice 1 stalk green onion and sprinkle on top along with 1 tsp sesame seeds for a nutty finish and fresh bite.
- Step 6: Chill the salad for 15 minutes before serving to allow flavors to meld and enhance the crisp texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mimiga Salad with Spicy Ponzu Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mimiga Salad with Spicy Ponzu Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mimiga Salad with Spicy Ponzu Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mimiga Salad with Spicy Ponzu Dressing for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mimiga Salad with Spicy Ponzu Dressing?
Japanese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
