In a small bowl or jar combine rice vinegar, soy sauce, mirin, sesame oil, and neutral oil. Add grated ginger, minced garlic, honey (or agave), and fresh lime juice. Whisk or shake vigorously until emulsified. Taste and adjust balance — add more honey for sweetness, more rice vinegar for brightness, or a pinch more salt if needed.

Stir in toasted sesame seeds and freshly ground black pepper. Let the dressing rest at room temperature for 10 minutes to allow flavors to meld. Shake again before using.

Salad Components

Prepare vegetables

Wash and thoroughly dry mixed salad greens and herbs. Thinly slice green and red cabbage, cucumber, and radishes. Julienne or shred the carrot. Shell and cook edamame if not pre-cooked (steam or boil 3–4 minutes, then cool). Thinly slice scallions, dice the avocado, roughly chop cilantro, and tear the mint leaves if using.

Toast nori and sesame (if not pre-toasted)

Lightly toast a nori sheet over a low flame or in a dry skillet for a few seconds until fragrant, then use your fingers to shred into thin strips. If sesame seeds are not toasted, toast them in a dry skillet over medium heat 2–3 minutes until fragrant and lightly golden, stirring constantly.

Assemble the salad

In a large bowl, combine mixed greens, both cabbages, cucumber, carrot, edamame, scallions, radishes, cilantro, and mint. Gently fold in diced avocado last to avoid mashing. Add the shredded nori and half of the toasted sesame seeds and toss gently to combine.

Dress the salad

Drizzle 3–4 tablespoons of the dressing over the salad and toss gently to coat everything evenly. Taste and add more dressing as desired (reserve extra dressing on the side). Adjust seasoning with salt and pepper if needed.

Finish and serve

Transfer salad to a shared platter or individual bowls. Sprinkle with remaining toasted sesame seeds and crispy fried shallots/onions for crunch. Arrange optional protein (grilled shrimp, sliced chicken, or seared tofu) over the top if using. Garnish with lime wedges on the side and serve immediately.

Optional Protein Toppers

Prepare protein

If using shrimp: season lightly with salt and pepper and grill or sauté 1–2 minutes per side until pink and cooked through. If using chicken: grill or pan-sear thinly sliced chicken breast until cooked (internal temperature 74°C / 165°F), then slice. If using tofu: pat silken or firm tofu dry, cube, and sear lightly in a nonstick pan with a touch of oil until golden on at least two sides.

Place protein on top of the dressed salad just before serving so it stays warm (if cooked) and the components remain crisp.