bright green salad with nori vinaigrette
This salad is beautiful and tastes beautiful. The veggies that are pickled give it a tangy taste, and the Nori vinaigrette has a wonderful Umami yum.
prep time
3 Hr
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 ounces red radishes, cut in half then sliced
- 1 medium carrot, shaved into long strips
- 1/2 small red onion, sliced
- 1 cup rice vinegar
- 1/3 cup white sugar
- 1 package roasted seaweed nori snacks
- 2 tablespoons soy sauce
- 3 tablespoons Mirin
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 10 ounces spring mix
- 1 pint multicolored grape tomatoes. cut in half
How To Make bright green salad with nori vinaigrette
-
Step 1In a medium heatproof bowl, mix the radishes, carrot, and red onion together. In a saucepan, add the rice vinegar and sugar with 3/4 cup of water. Bring to a boil until the sugar has dissolved. Pour over the vegetables and let sit at room temperature until cool, then refrigerate for 2 hours.
-
Step 2In a spice grinder, place the seaweed snacks, breaking them up. process until it becomes well-grounded. In a large bowl, add the seaweed, soy sauce, mirin, oil, and 2 tablespoons rice vinegar.
-
Step 3When ready to serve, mix the spring greens with the tomatoes. Pour the vinaigrette over top and mix well. Place on a plate and top with the pickled vegetable.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes