Pickled vegetable salad with nori vinaigrette

Discover the umami flavors of pickled vegetables complemented by a tangy nori vinaigrette in this unique and refreshing salad recipe.

Ingredients:

• 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
• 1 1/4 cups unseasoned rice vinegar, divided
• 2 toasted nori sheets
• 1/4 cup 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 6 cups)
• 14 g fat
• 2 g fiber

Instructions:

1. Place the radishes, carrots, onions, and cucumbers in 4 separate containers. Heat sugar, salt, 1 cup of vinegar, and 2 cups of water in a medium pot until it boils, making sure the sugar is dissolved. Pour this pickling mixture over the vegetables until they are submerged; let it cool. Cover the containers and put them in the refrigerator.
2. Blend the nori in a blender until it becomes finely ground, making sure to scrape the sides as needed. Add oil, soy sauce, mirin, and the remaining 1/4 cup of vinegar to the blender and mix until smooth. Toss the lettuces with the dressing in a large bowl until they are coated. Take out the pickled vegetables from the liquid and place them on top of the salad.
3. PREP AHEAD: The nori vinaigrette can be prepared up to 3 days in advance; cover and refrigerate. The pickled vegetables can be made a day ahead; keep them chilled.

Summary:

• Calories: 808 kcal
• Fat: 57 g
• Protein: 8 g
• Carbs: 56 g
• Potassium: 1284 mg
• Magnesium: 87 mg