Crunchy Sea Vegetable Salad with Ginger-Lemon Dressing
A fresh and light salad that pairs delicate sea vegetables with a symphony of colorful, crunchy vegetables. The Asian-inspired ginger and lemon dressing adds an exotic, invigorating touch, perfect for hot days or as a side for seafood.
🛒 Ingredients
4 servings
- 7 oz dried sea vegetables (or 21 oz rehydrated)
- 1 medium zucchini (approx. 9 oz)
- 2 medium carrots
- 1 ripe kiwi
- 1/2 medium red onion
- 5 oz fresh button mushrooms
- 3.5 oz leek (white part only)
- 1/4 cup cooked red lentils
- 1 oz Brazil nuts or crushed almonds
- 2 tbsp sesame seeds
- 3 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 2 tbsp fresh lemon juice
- 1 tsp honey or agave syrup
- 1 tsp freshly grated ginger
- Ground black pepper to taste
- Fine salt to taste
Watch the original video
Watch on TikTokDirections
- 1
Rehydrate the sea vegetables: soak in cold water for 15 to 20 minutes. Rinse thoroughly and drain on paper towels. Cut into small pieces if the strands are too long.
- 2
Prepare the vegetables: grate the carrots into thin strips using a mandoline, thinly slice the zucchini, thinly slice the red onion, and slice the mushrooms into thin strips.
- 3
Finish preparing the vegetables: cut the kiwi into uniform cubes, thinly slice the white part of the leek, and measure out the cooked lentils.
- 4
Make the dressing: in a small bowl, whisk the olive oil with the soy sauce, lemon juice, honey, and grated ginger. Season generously with pepper. Taste and adjust seasoning to your preference.
- 5
Assemble the salad: in a large salad bowl, combine the sea vegetables, raw vegetables, lentils, and kiwi cubes. Pour the dressing over the top and toss gently to coat all ingredients well.
- 6
Finalize: garnish with crushed nuts and sesame seeds. Let rest for 5 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
💡 Chef's Tip
For extra crunch, prepare the vegetables at the last minute and add the dressing just before serving. You can prepare the sea vegetables and the dressing the day before to save time. If you find the dressing too acidic, slightly increase the amount of honey. This salad pairs wonderfully with sushi or grilled seafood.
