Save It The first time I encountered seaweed in a salad, I was skeptical. It was at a tiny Japanese restaurant tucked between a laundromat and a bakery, where the chef simply nodded when I pointed at the specials board. What arrived was this incredible crunch and brine that made me rethink everything I knew about greens. Now I recreate that bowl at home whenever I need something that feels light but somehow still satisfying.
Last summer I made this for a friend who claimed to hate salad. She watched me toss the nori pieces in like confetti, raising an eyebrow. Three minutes later she was asking for the recipe, and I caught her eating the remaining seaweed strips straight from the package while I finished plating.
Ingredients
- Mixed salad greens: The combination of baby spinach, arugula and romaine gives you different textures and peppery notes that stand up to the bold dressing
- Crispy seaweed snacks: These become the star of the show, adding that addictive salty crunch you cannot get from anything else in the produce aisle
- Roasted nori sheets: Tear these right before serving so they stay paper thin and delicate, creating these wonderful light crispy pockets throughout
- Cucumber: Thinly sliced provides this cool, refreshing moisture that balances the intense sesame and ginger flavors
- Julienned carrot: Adds a natural sweetness and gorgeous color contrast that makes the whole bowl feel vibrant
- Soy sauce or tamari: This is your salty base, and using tamari keeps it gluten free without sacrificing any depth
- Rice vinegar: Brings a bright acidity that cuts through the rich sesame oil and wakes up all the vegetables
- Toasted sesame oil: A little goes a long way, and this stuff is pure liquid gold that ties all the Asian flavors together
- Freshly grated ginger: Use a microplane if you have one because fresh ginger adds this warm, spicy kick that powdered ginger cannot replicate
- Maple syrup: Just enough to round out the sharp edges of the vinegar and soy sauce, creating a perfectly balanced harmony
- Garlic: One clove finely grated melts into the dressing so you get the flavor without harsh raw garlic bites
- Toasted sesame seeds: These little guys add nutty flavor and this gorgeous speckled finish that makes the salad look professional
Instructions
- Whisk together the dressing:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, grated ginger, maple syrup and grated garlic, whisking until the mixture emulsifies into a silky, cohesive dressing that coats the back of a spoon.
- Build your green foundation:
- In a large salad bowl, add the mixed greens, cucumber, carrot and scallions, creating this colorful base that is already beautiful before any dressing touches it.
- Give it its first toss:
- Drizzle the dressing over the vegetables and use salad tossers or your hands to gently coat everything, being careful not to bruise the delicate greens while ensuring each piece gets a kiss of flavor.
- Add the ocean crunch:
- Fold in the crispy seaweed strips and torn nori pieces last, tossing lightly so they stay crispy and do not get weighed down by the dressing.
- Finish with sesame magic:
- Sprinkle the toasted and black sesame seeds over the top like you are finishing a dish at a restaurant, creating this speckled, nutty garnish that makes every bite perfect.
- Serve it while it sings:
- Plate immediately because the seaweed starts losing its signature crunch the longer it sits with the dressing, and that texture is what makes this salad extraordinary.
Save It This salad has become my go to for dinner parties because people always assume it took forever to perfect. Watching someone take that first bite and try to figure out what makes it so special is honestly one of my favorite kitchen moments.
Making It Your Own
I have started adding sliced avocado when I want something more substantial, and the creamy buttery texture plays so beautifully against the crisp seaweed. Edamame also makes a great addition if you need more protein to make it a complete meal.
Perfect Pairings
A chilled sake was made for this salad, but a crisp Pinot Grigio or even a dry Riesling works wonderfully. The key is something cold and refreshing that will not compete with the ginger and sesame notes.
Make Ahead Strategy
The dressing actually gets better after a few hours in the fridge, so I often whisk up a double batch and keep it in a jar. Wash and chop all your vegetables in advance, but keep everything separate until you are ready to serve.
- Store the nori sheets in an airtight container with a silica packet to maintain crispness
- Buy seaweed snacks in single serve packages to avoid having them go stale once opened
- Toast your own sesame seeds in a dry pan for extra fragrance and budget friendly flavor
Save It This salad taught me that the best dishes are often just a few perfect ingredients treated with respect. Sometimes the most memorable meals come from the simplest ideas.
Recipe FAQs
- → How do I keep the seaweed crunchy?
Add the crispy seaweed strips and roasted nori pieces just before serving to maintain their texture. Toss them gently to avoid breaking them down too much. The dressing can make seaweed soggy over time, so serve immediately after tossing.
- → Can I make this salad ahead of time?
Prepare the dressing and chop vegetables up to a day in advance. Store them separately in airtight containers in the refrigerator. Combine everything just before serving to preserve the crunch and prevent wilting.
- → What can I substitute for soy sauce?
Use tamari for a gluten-free option with similar flavor. Coconut aminos work well for a soy-free alternative, though they're slightly sweeter. Adjust the maple syrup accordingly if using coconut aminos.
- → Is this salad protein-rich?
The base salad is lighter on protein with about 3g per serving. Add sliced avocado, edamame, baked tofu, or grilled tempeh to boost protein content while keeping it vegan.
- → How long does the dressing last?
The ginger-soy dressing keeps well in the refrigerator for up to one week when stored in a sealed container. The flavors may actually develop and become more robust over time.