Pickled Vegetable Salad with Nori Vinaigrette

Ingredients for Pickled Vegetable Salad with Nori Vinaigrette

• 6 radishes, trimmed, thinly sliced

• 2 large carrots, peeled, julienned

• 1/2 medium red onion, thinly sliced

• 1/2 English hothouse cucumber, thinly sliced

• 2 tablespoons sugar

• 1 tablespoon kosher salt

• 300ml unseasoned rice vinegar, divided

• 2 toasted nori sheets

• 60ml vegetable oil

• 2 tablespoons reduced-sodium soy sauce

• 1 tablespoon mirin (sweet Japanese rice wine)

• 140g tender lettuces (such as Bibb, butter, and mâche

• about 1450ml )

How to make Pickled Vegetable Salad with Nori Vinaigrette

Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 240ml vinegar, and 475ml water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.

Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.

DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.