Pickled Vegetable Salad with Nori Vinaigrette

Ingredients

• 6 radishes, trimmed, thinly sliced
• 2 large carrots, peeled, julienned
• 1/2 medium red onion, thinly sliced
• 1/2 English hothouse cucumber, thinly sliced
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 1/4 cups unseasoned rice vinegar, divided
• 2 toasted nori sheets
• 1/4 cup vegetable oil
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon mirin (sweet Japanese rice wine)
• 5 ounces tender lettuces (such as Bibb, butter, and mâche; about 6 cups)

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