Pickled Vegetable Salad With Nori Vinaigrette

  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.
  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.
  3. DO AHEAD:

radishes, carrots, red onion, hothouse cucumber, sugar, kosher salt, rice vinegar, sheets, vegetable oil, soy sauce, mirin, tender

Taken from www.epicurious.com/recipes/food/views/pickled-vegetable-salad-with-nori-vinaigrette-51214460 (may not work)

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