Vegan Sashimi Salad
Elevate your salad game with this vibrant Vegan Sashimi Salad, a fresh and colorful take on a classic dish that’s entirely plant-based and bursting with flavor. Featuring crisp watermelon radish slices, creamy avocado, cucumber rounds, and delicate carrot ribbons, this recipe pairs beautiful textures with the umami richness of seaweed and pickled ginger. A savory dressing made with soy sauce, rice vinegar, sesame oil, agave, and wasabi adds a bold yet balanced punch, while toasted sesame seeds deliver the perfect finishing crunch. Ready in just 20 minutes and crafted with wholesome ingredients, this stunning salad is not only a feast for the eyes but also a nutritious and satisfying meal ideal for lunch, dinner, or serving to guests. Perfect for vegan or vegetarian diets, this dish turns simple components into a gourmet masterpiece sure to impress!
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Recipe Information
Ingredients
- 1 watermelon radish
- 1 avocado
- 1 cucumber
- 1 carrot
- 2 seaweed sheets
- 2 tablespoons pickled ginger
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon agave syrup
- 1 teaspoon wasabi paste
- 4 cups mixed salad greens
- 2 tablespoons toasted sesame seeds
Instructions
Start by preparing the vegetables. Thinly slice the watermelon radish and cucumber using a mandoline or a sharp knife for uniform slices. Use a peeler to peel the carrot into thin ribbons.
Cut the avocado in half, remove the pit, and then scoop out the avocado flesh. Slice it into thin pieces.
Cut the seaweed sheets into thin strips or small squares, suitable for a salad topping.
Prepare the dressing by combining soy sauce, rice vinegar, sesame oil, agave syrup, and wasabi paste in a small bowl. Whisk together until well mixed.
Assemble the salad by placing mixed salad greens in a large serving bowl or platter.
On top of the greens, arrange the sliced watermelon radish, cucumber, carrot ribbons, sliced avocado, and seaweed strips.
Add small mounds of pickled ginger evenly across the salad for bursts of flavor.
Drizzle the dressing over the entire salad or serve it on the side as preferred.
Finish by sprinkling toasted sesame seeds over the top for a nutty crunch.
Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
