Pickled Vegetable Salad with Nori Vinaigrette
A refreshing Japanese-inspired salad featuring crisp pickled vegetables topped with a savory nori vinaigrette. Fresh radishes, carrots, cucumber, and red onion are quick-pickled and served over tender lettuces with an umami-rich seaweed dressing.
Ingredients
- •6 whole radishes
- •2 large carrots
- •½ medium red onion
- •½ whole English hothouse cucumber
- •2 tablespoons sugar
- •1 tablespoon kosher salt
- •1¼ cups unseasoned rice vinegar
- •2 sheets toasted nori
- •¼ cup vegetable oil
- •2 tablespoons reduced-sodium soy sauce
- •1 tablespoon mirin
- •5 ounces tender lettuces
- •butter
- •6 cups mâche
Cooking Instructions
- 1.
Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
30 min
- 2.
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.
15 min
- 3.
DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.
