Sushi Slaw with Carrot-Ginger Dressing

First off, I am so excited to get a new camera next week. This picture doesn’t do this dish justice. It was so colorful and flavorful. I actually wish I served it on Halloween because the orange and black together were stunning!

I loved the idea of putting Nori in a salad, thanks The Health Seekers Kitchen! I made this for a quick weeknight dinner with the ingredients I had on hand, but feel free to empty out your fridge and pile on the vegetables. The carrot-ginger dressing is one of my favorite go-tos. Use the leftovers as a dip.

Carrot-Ginger Dressing:
2 large carrots, diced
1 1/2 tbsp. white miso paste
1 tbsp. sesame oil
2 tsp. oil
2 tbsp. rice wine vinegar
1 tbsp. minced ginger*
2 tbsp. water

Place all ingredients in blender or food processor to combine.

Salad: makes 4
1-2 sheet(s) nori seaweed, julienned
1 large avocado, diced (or 2 small)
1 cup frozen edamame, thawed
1 head radicchio, shredded
1 head savory cabbage, shredded
1 carrot, matchsticks.
2 tbsp. sesame seeds, toasted

Combine all ingredients in large bowl except seeds and nori. Toss to combine.

To serve, dish out salad, top with dressing, nori, and sesame seeds.

*I used the tube ginger, found in the produce section of most supermarkets. It worked great in the dressing and saved me time and energy!

Get More Updates!

Sign up to get recipes delivered straight to your inbox and receive the free ebook,
"Six Vegetarian Sack Lunch Recipes."


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>