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Recipes
February 2014

Pickled Vegetable Salad with Nori Vinaigrette

By Andrew Taylor and Michael Wiley, Eventide Oyster Co., Portland, MEPhotography by Michael Graydon Nikole Herriott

3.9

(20)

Image may contain Plant Food Dish Meal and Vegetable

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) hours

  • Yield

    4 Servings

Ingredients

6

radishes, trimmed, thinly sliced

2

large carrots, peeled, julienned

½

medium red onion, thinly sliced

½

English hothouse cucumber, thinly sliced

2

tablespoons sugar

1

tablespoon kosher salt

1¼

cups unseasoned rice vinegar, divided

2

toasted nori sheets

¼

cup vegetable oil

2

tablespoons reduced-sodium soy sauce

1

tablespoon mirin (sweet Japanese rice wine)

5

oz. tender lettuces (such as Bibb, butter, and mâche; about 6 cups)

Need to make a substitution?

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 ¼ 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

Calories (kcal) 190 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 2 Total Sugars (g) 10 Protein (g) 2 Sodium (mg) 1690
Explore Bon AppétitSaladRadishVegetableCarrotCucumberNoriSeaweedEasySideDairy-FreeVeganVegetarianNut-FreePickle and Preserve