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Pickled Vegetable Salad with Nori Vinaigrette

Name: Pickled Vegetable Salad with Nori Vinaigrette
Cuisine: japanese
Ingredients: 6 radishes, trimmed, thinly sliced; 2 large carrots, peeled, julienned; 1/2 medium red onion, thinly sliced; 1/2 English hothouse cucumber, thinly sliced; 2 tablespoons sugar; 1 tablespoon kosher salt; 1 1/4 cups unseasoned rice vinegar, divided; 2 toasted nori sheets; 1/4 cup vegetable oil; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon mirin (sweet Japanese rice wine); 5 ounces tender lettuces (such as Bibb, butter, and mâche; about 6 cups)

A small grocery run gets this on the table.

Ingredients

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directions

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: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.

Recipes sourced from Epicurious.com.

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