Recipe adapted from: The Milk Street Cookbook
Total time: 30 minutes plus cooling and chilling Serves: 6
INGREDIENTS:
- 4 ounces salad radishes sliced into thin rounds
- 1 medium carrots, peeled and shaved into long thin strips
- ½ small red onion, thinly sliced
- 1.5 cups plus 2 tbsp rice vinegar, divided
- ⅓ cup white sugar
- ¼ ounce (7-gram) package of roasted seaweed snacks, torn into small pieces (about 1 cup packed)
- 2 tbsp soy sauce or tamari
- 2 tablespoons mirin (sub white wine vinegar with sugar)
- 2 tbsp neutral oil
- 10 ounces lettuce or spring mix.
- Kosher salt
DIRECTIONS:
- In a medium heatproof bowl, combine radishes, carrot and onion. In a small saucepan over medium-high, combine 1.5 cups vinegar, sugar, and ¾ cup water. Bring to a rapid boil, stirring to dissolve sugar, then pour over vegetables. Cool to room temperature, then cover and refrigerate for 2 hours or more.
- In a spice grinder, food processor or mortar and pestle, process the seaweed until finely chopped– you should have about 2 tbsp pulverized seaweed. In a large bowl, whisk together the seaweed, soy sauce, mirin, oil and the remaining 2 tbsp vinegar. The dressing will thicken slightly.
- Durian the pickles in a fine mesh strainer. Add half the drained pickles to the bowl with the dressing along with the salad greens. Toss to combine and taste to season with salt. Transfer to a platter or bowl and top with the remaining drained pickles.