Green Salad Recipe
Nori Vinaigrette, Pickled Vegetables, Puffed Rice. No Major Allergens
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Ingredients
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Salad Greens & Garnishes
Pickled Vegetables
Nori Vinaigrette
Finishing
Method
Pickled Vegetables
- 1
Make quick pickles
Combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar and 1 tsp fine sea salt in a small saucepan. Warm over medium heat just until sugar and salt dissolve, about 1–2 minutes; do not boil. Remove from heat and let cool 2–3 minutes.
- 2
Place sliced daikon (or jicama), red onion and carrot into a heatproof jar or bowl. Pour the warm pickling liquid over the vegetables to submerge them. Let sit at room temperature for 30 minutes, then transfer to the refrigerator for at least 30 minutes more (can be made up to 24 hours ahead). Drain before using.
Nori Vinaigrette
- 3
Blend vinaigrette
In a small bowl or jar, combine 2 tbsp rice vinegar, 1 tbsp lemon juice, 1 tbsp mushroom soy or coconut aminos, 1 tsp sugar (or honey), 1/2 tsp toasted sesame oil, 1 tbsp dried nori flakes, 1/2 tsp grated ginger, 1/2 tsp minced garlic, 2 tbsp cold water, 1/4 tsp salt and 1/8 tsp black pepper. Whisk vigorously until sugar dissolves.
- 4
Slowly stream in 1/4 cup neutral oil while whisking (or pulse in a small blender) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp lemon if needed. If using a whole nori sheet, fold it finely into the blender and blend for smoother texture.
Salad Greens & Assembly
- 5
Prepare greens and vegetables
Wash and spin-dry the mixed baby greens; place in a large mixing bowl. Add the sliced cucumber, julienned carrot and sliced radish. Chop and add cilantro if using.
- 6
Add drained pickled vegetables to the bowl with the greens, distributing evenly.
- 7
Dress and toss
Right before serving, drizzle about 3–4 tbsp of the nori vinaigrette over the salad (start with 3 tbsp for 4 servings). Toss gently but thoroughly to coat leaves and vegetables. Taste and add more dressing if desired (up to 1/4 cup).
- 8
Scatter puffed rice over the top to provide crunch. If you prefer extra flavor, finish with a light drizzle (about 1/2 tsp) of toasted sesame oil and a squeeze of fresh lime wedge.
- 9
Serve immediately so the puffed rice stays crisp. Pass remaining dressing and lime wedges at the table.