Abalone Seaweed Salad
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Chewy abalone, slippery sea mustard, and crisp cucumber with red cabbage give this cold salad three textures in every forkful.
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The whole dish hinges on a blanch of about 40 seconds followed by ice water, because abalone toughens quickly with heat. The dressing of lemon juice, plum syrup, and soup soy sauce stays light, supporting the shellfish's natural brininess instead of masking it. Serve it chilled as a summer starter or ahead of grilled dishes.
Ingredients
Instructions
- 1
Scrub the abalone shell and flesh with a brush, remove the hard beak, and slice 0.5 cm thick.
- 2
Blanch abalone in boiling water for exactly 40 seconds, then transfer immediately to ice water to lock in a springy bite.
- 3
Squeeze excess water from rehydrated sea mustard and cut into 4 cm lengths.
Julienne cucumber and red cabbage 0.3 cm thin.
- 4
Whisk together 1 tbsp each of lemon juice, soup soy sauce, vinegar, plum syrup, and olive oil until combined.
- 5
Toss seaweed and vegetables with two-thirds of the dressing first, then add abalone with remaining dressing and toss once gently.
- 6
Transfer to a chilled plate, sprinkle with sesame seeds, and serve at once.
Dress right before eating to keep the vegetables crisp.
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