Toasted Nori & Sesame Meal Prep Salad

Ingredients

Full written recipe with macros, a lower-calorie version, and a printable recipe card with grocery list can be found at the link in my bio.

After a month-long hiatus, the meal prep salad series is back with a vengeance! This week’s version is loaded with toasted nori, sesame seeds, pickled ginger, edamame, and more—all tossed in a new take on one of my most popular salad dressings to date.

I just got back from a few incredible weeks traveling Japan and recipe is loosely inspired by a cabbage slaw I had at a small izakaya tucked into a residential neighborhood in Kyoto. It ended up absolutely blowing away every other dish I ordered that night and I’ve been craving it ever since.

My version is bulked up with chickpeas and edamame to give it an extra kick of protein, plus plenty of veggies for a healthy serving of fiber.

One note: the nori does get a bit wilted as the salad sits, so you may want to leave it out and just sprinkle a little on top when you’re ready to eat.

I hope you enjoy!

1 16oz can chickpeas, drained & rinsed (200g after draining)

1 12oz bag frozen fully cooked edamame, thawed (340g)

5 small cucumbers, diced (360g, about 3/4lb)

1 large red bell pepper, diced (225g)

1 small orange pepper, diced (125g)

1/4 head green cabbage, chopped

1 oz toasted nori (28g)

1 8oz jar pickled ginger, thinly sliced (225g jar)

1 bunch scallions, thinly sliced

Mild Gochugaru Chili Flakes and additional sesame seeds to taste (optional)

2 grated garlic cloves

Remaining pickling liquid from ginger jar (about 1/4 cup)

6 tbsp light soy sauce (90ml)

Juice from 1/2 lime

2 tbsp honey (15ml)

1 tbsp sesame oil (15ml)

Small handful of your scallion greens from above (optional)

2 tbsp sesame seeds, plus additional to taste (optional)