Vegetable salad with nori
2 servings
15 minutes
Vegetable salad with nori is a light and refreshing dish from Japanese cuisine that combines the crunchy texture of fresh vegetables with the delicate taste of seaweed. Chinese cabbage adds juiciness to the salad, while sweet pepper and carrot contribute natural sweetness and brightness. Nori sheets cut into small pieces reveal their characteristic umami aroma, filling the dish with a marine touch. Dressed with lemon juice, soy sauce, and flaxseed oil, the salad achieves a subtle balance of acidity, saltiness, and a light nutty note. It is an ideal option for a light dinner or as a side dish for fish and seafood, as well as a great source of vitamins and trace elements that support health and energy. The simplicity of preparation makes it accessible even for those who are just getting acquainted with Japanese cuisine.
1
Chop the cabbage, pepper, and onion, and grate the carrot on a coarse grater.
- Napa cabbage: 5 piece
- Carrot: 1 piece
- Bell pepper: 1 piece
- Onion: 0.3 head
2
Cut the nori sheets into small rectangles/squares with scissors.
- Dried nori seaweed: 4 pieces
3
Mix the ingredients. Dress the salad with lemon juice, soy sauce, and oil, adding salt and pepper to taste.
- Lemon juice: to taste
- Soy sauce: to taste
- Cold-pressed flaxseed oil: 2 teaspoons