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Epicurious

Pickled Vegetable Salad with Nori Vinaigrette

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Pickled Vegetable Salad with Nori VinaigretteMichael Graydon + Nikole Herriott

It might seem fussy to separate the vegetables when pickling, but if they're combined, the colors will bleed and they won't be as vibrant.

Recipe information

  • Total Time

    1 hour (includes cooling and chilling times)

  • Yield

    Makes 4 servings

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)
5 ounces tender lettuces (such as Bibb, butter, and mâche; about 6 cups)

Preparation

  1. Step 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.

    Step 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.

    Step 3

    DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.

Nutrition Per Serving

Per serving: 190 calories
14 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSaladPickleCondimentRadishRoot VegetableVegetableCarrotNoriSeaweedLettuceLeafy GreensStarterDinnerNut FreeVegetarianVeganDairy FreeMake AheadWeeknight MealsPickle & PreserveFood ProcessorBlenderBon Appétit
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