Ingredients with Measurements:
- 2 cups mixed greens
- 1 cup sliced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup aonori seaweed flakes
- 1/4 cup toasted sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, cilantro, and mint.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle the aonori seaweed flakes and toasted sesame seeds over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 140
- Fat: 8g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Mixed greens: Any type of lettuce or salad greens can be used.
- Aonori seaweed flakes: Wakame or nori can be used as a substitute.
- Rice vinegar: White wine vinegar or apple cider vinegar can be used.
- Soy sauce: Tamari or coconut aminos can be used as a gluten-free substitute.
- Honey: Maple syrup or agave nectar can be used as a vegan substitute.
Variations:
- Add sliced avocado or mango for a tropical twist.
- Use quinoa or brown rice instead of mixed greens for a grain-based salad.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Make the dressing ahead of time and store in the refrigerator for up to 1 week.
- Add the seaweed flakes and sesame seeds just before serving to prevent them from getting soggy.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro or mint leaves.
Garnishes:
- Additional cilantro or mint leaves
Pairings:
- This salad pairs well with grilled fish or tofu.
Suggested side dishes:
- Serve with steamed rice or miso soup for a complete meal.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Aonori is a type of seaweed commonly used in Japanese cuisine.
Flavor profiles:
- This salad is sweet, tangy, and savory with a nutty crunch from the sesame seeds.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled fish or tofu.
Related Categories
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Region: Japanese