Seaweed Nori Crunchy Salad (Printable version)

Refreshing greens combined with crispy seaweed, roasted nori, sesame, and a ginger-soy dressing.

# Needed 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
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, optional

# How to make it:

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 vegetables evenly.
04 - Add the crispy seaweed strips and roasted nori pieces, tossing lightly to combine without breaking delicate greens.
05 - Sprinkle toasted sesame seeds and black sesame seeds over the salad.
06 - Serve immediately to maintain maximum crunch and texture of seaweed components.

# Expert advice:

01 -
  • It comes together in 15 minutes, which means you can have lunch ready before you've even finished your coffee.
  • The seaweed and nori give you umami depth that makes this feel way more substantial than a regular green salad.
  • It's naturally vegan and gluten-free (with one swap), so you're not sacrificing flavor for dietary needs.
02 -
  • Add the seaweed and nori at the very end, or you'll end up with soft, limp strips that taste like disappointment instead of the crispy texture that makes this special.
  • Taste the dressing before it goes on the salad; the salty-spicy balance is personal, and you might prefer more ginger or less garlic.
03 -
  • Make the dressing the night before and let the ginger and garlic get friendlier with the soy and vinegar; it only gets better as it sits.
  • Keep your seaweed snacks in an airtight container after opening, or they'll go soft and lose the crispy quality that makes this salad worth making.
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