Seaweed Nori Crunchy Salad (Print Version)

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

# What You'll Need:

→ 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 Steps:

01 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, maple syrup, and garlic until emulsified.
02 - In a large salad bowl, combine mixed greens, cucumber, carrot, and scallions.
03 - Drizzle dressing over the salad and toss gently to evenly coat all greens.
04 - Add crispy seaweed strips and roasted nori pieces, tossing lightly to incorporate without crushing.
05 - Sprinkle toasted sesame seeds and black sesame seeds over the top.
06 - Serve immediately to maintain maximum crispness and textural contrast.

# Expert Tips:

01 -
  • The seaweed and nori create a satisfying crunch that makes you feel like you're doing something special for your body.
  • It comes together faster than most takeout orders, yet tastes like you spent hours in the kitchen.
  • That ginger-soy dressing is so good, you'll find yourself drizzling it on everything for days.
02 -
  • If you dress this more than five minutes before eating, the seaweed starts surrendering its crunch, so timing is everything here.
  • Grating the ginger directly into the dressing bowl instead of mincing it prevents stringy pieces and gives you more juice for better flavor distribution.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds just before serving, it takes no time and the difference is revelatory.
  • Keep the seaweed in an airtight container after opening, it loses its crunch quickly once exposed to humidity.
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