Print
RECIPE: Carrot and Sea Lettuce Salad in a Ginger Sesame Dressing
- Yield: Serves 4
Description
This vibrant, crunchy salad makes a wonderful starter or side and a welcome addition to a potluck picnic or office lunch. It holds up well out of the fridge if needed, remaining fresh and crispy. Sea Lettuce is a flavorful, briny, ocean-flavored seaweed that is high in calcium, iron, and magnesium. It is harvested off the northern coast of Maine.
Ingredients
Scale
- 1 cup (about ½ ounce) Sea Lettuce flakesÂ
- 4 tablespoons extra virgin olive oil, divided
- 4 cups grated carrots (from 1 pound carrots)
- 1 cup frozen, thawed shelled edamame beans
- 6 tablespoons unseasoned rice vinegar
- ¼ cup low sodium soy sauce
- 3 tablespoons mirin
- 2 tablespoons sugar
- 1 tablespoon freshly grated ginger
- 1 tablespoon toasted sesame oil
- 2 cups thinly sliced seedless or English cucumber (from 1 whole cucumber)
- 2 tablespoons toasted sesame seeds
Instructions
- Place the sea lettuce in a medium bowl and cover with 1 cup cold water. Let sit at room temperature until reconstituted, about 5 minutes. Drain the sea lettuce well using a fine-mesh strainer, and transfer to a large bowl. Set aside.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the carrots and edamame and cook, stirring occasionally until the carrots are crisp-tender, about 4 minutes. Transfer the carrots and edamame to the bowl with the sea lettuce and let cool slightly, about 5 minutes.
- Meanwhile, in a small bowl, whisk together the vinegar, soy sauce, mirin, sugar, ginger, sesame oil, and the remaining 3 tablespoons olive oil.
- Pour the dressing over the salad, top with the cucumber and sesame seeds, then toss well to combine. Let sit out until the salad reaches room temperature, then serve or refrigerate until ready to serve. The salad can be eaten right away, or stored refrigerated in an airtight container for up to 3 days.
