Name: Pickled Vegetable Salad with Nori Vinaigrette
Cook time: 15 minutes
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)

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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

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

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes