Seaweed Nori Crunchy Salad (Printable)

Fresh mixed greens with crispy seaweed, roasted nori, sesame seeds, and zesty ginger-soy dressing.

# What You 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

# Directions:

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

# Expert Suggestions:

01 -
  • The seaweed and nori create this addictive crunch that somehow stays crispy even with the dressing, which feels like a small miracle.
  • It requires zero cooking and takes about fifteen minutes, making it perfect for those nights when you want something fresh but don't want to fuss.
  • The ginger-soy dressing is bold enough to make plain greens feel exciting, and you'll probably end up drizzling it on other things too.
02 -
  • Do not dress this salad more than five minutes before serving, or the seaweed will absorb moisture and transform from crispy to chewy, which defeats the entire purpose.
  • Grating the ginger and garlic instead of mincing creates a smoother, more integrated dressing that coats everything evenly without sharp, fibrous pieces.
03 -
  • Make the dressing ahead of time and store it in a jar for up to three days, but assemble the salad and add the seaweed only when you're ready to eat so everything stays crisp.
  • If you're batch prepping, keep the seaweed in an airtight container separate from the greens and dressing, then combine everything just before serving.
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