Instructions

1. 1

   Scrub abalone clean, remove the beak, and slice thinly.

2. 2

   Blanch abalone in boiling water for 40 seconds, then chill in ice water for a springy texture.

3. 3

   Cut soaked sea mustard into bite-size pieces and julienne cucumber and red cabbage.

4. 4

   Whisk lemon juice, soup soy sauce, vinegar, plum syrup, and olive oil into a bright dressing.

5. 5

   Toss seaweed and vegetables first, then add abalone and toss once more gently.

6. 6

   Plate, sprinkle sesame seeds, and serve chilled.

Tips

Nutrition (per serving)