Seaweed Nori Crunchy Salad (Print)

Fresh greens, crispy seaweed, roasted nori, and a zingy ginger-soy dressing combine for a light, crunchy dish.

# Ingredients:

→ Greens & Seaweed

01 - 4 cups mixed salad greens (baby spinach, arugula, romaine)
02 - 1 cup crispy seaweed snacks, cut into strips
03 - 2 sheets roasted nori, torn into bite-sized pieces

→ Vegetables

04 - 1 small cucumber, thinly sliced
05 - 1 small carrot, julienned
06 - 2 scallions, thinly sliced

→ Dressing

07 - 3 tablespoons soy sauce or tamari for gluten-free
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon freshly grated ginger
11 - 1 teaspoon maple syrup or honey
12 - 1 garlic clove, finely grated

→ Toppings

13 - 2 tablespoons toasted sesame seeds
14 - 1 tablespoon black sesame seeds

# Instructions:

01 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, maple syrup, and garlic until well combined.
02 - In a large salad bowl, combine mixed greens, cucumber, carrot, and scallions.
03 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Add the crispy seaweed strips and roasted nori pieces, tossing lightly to distribute throughout.
05 - Sprinkle toasted sesame seeds and black sesame seeds over the salad.
06 - Serve immediately to maintain maximum crunch and texture.

# Pro Tips:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means you can make it on days when your kitchen motivation is low.
  • The seaweed gives you this addictive umami crunch that makes you feel like you're eating something special instead of just another salad.
02 -
  • Add the seaweed and nori at the very end or they'll soften into soggy bits, a lesson I learned by making this three hours ahead for a lunch event.
  • Don't dress it until you're ready to serve because the cucumbers release water that dilutes everything, and somehow I keep forgetting this even after all these times.
03 -
  • Toast your own sesame seeds in a dry skillet for thirty seconds if you buy them raw, because that nutty warmth is worth those thirty seconds of attention.
  • Keep that ginger-soy dressing recipe written down because once you master it, you'll find yourself making this salad at least twice a month without ever getting tired of it.
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