I try to eat at least one salad a day on average. Most of the time I’ll make a small side salad for dinner, but occasionally I will have a big salad for lunch. This salad works great either way. It’s one of the most unique salads I’ve made in the last year or so. I’m particularly proud of the nori croutons, but you could leave them out if you can’t easily find the nori sushi papers.

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Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

Sesame Dressing

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons grapeseed or peanut oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons honey
  • Dash of hot sauce
  • ¼ cup mixed sesame seeds (white and black if possible)
  • 2 sheets nori paper
  • 1 head green leaf lettuce, chopped
  • 1 large cucumber, diced
  • 1 cup shredded carrots
  • 1 cup sliced daikon radish
  • ½ cup sprouts
  • 6–8 ounces (1-1½ cups) cooked tofu, cubed

Method

  1. In a medium bowl, whisk together dressing ingredients. Taste dressing and adjust flavors to your liking. It’s possible you might want to add more vinegar, honey, or soy sauce to suit your taste.
  2. Add sesame seeds to a dry skillet over low heat and toast until they are fragrant, about 4 to 5 minutes. Keep a close eye on the seeds and stir them regularly, as they will burn quickly.
  3. Remove seeds from skillet and add nori paper to the dry skillet. Again, toast over low heat until the nori paper starts to curl. This should take just a minute or two. Remove quickly so it doesn’t burn and roughly chop toasted nori paper to make croutons.
  4. Arrange chopped lettuce on plates and top with cucumber, carrots, daikon radish, sprouts, and tofu. Drizzle salad with a small amount of sesame dressing and serve the rest on the side.
  5. Garnish each salad with toasted nori croutons and sesame seeds.
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