Refreshing mix of greens, seaweed, nori, and sesame with ginger-soy dressing for a light, crunchy salad.
# Ingredient List:
→ 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 for gluten-free
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
# How to Make:
01 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, maple syrup, and garlic until well combined.
02 - In a large salad bowl, combine the mixed greens, cucumber, carrot, and scallions.
03 - Drizzle the dressing over the salad and toss gently to coat all greens evenly.
04 - Add the crispy seaweed strips and roasted nori pieces, tossing lightly to distribute throughout.
05 - Sprinkle toasted sesame seeds and black sesame seeds over the salad.
06 - Serve the salad right away to maintain maximum crunch and texture.
