Lotus Root Crab Yuja Salad
Thinly sliced lotus root, blanched until just crisp-tender, provides the structural crunch at the center of this salad, while gently separated crab meat drapes a delicate sweetness and umami over each bite. The yuja mayo dressing - yuja marmalade folded into mayonnaise with lemon juice - delivers citrus fragrance and creamy richness simultaneously. Half-moon cucumber slices and thin red onion add contrasting crunch, and a bed of mixed baby greens brings color and freshness to the plate. Keeping the blanching time under four minutes is critical; even a minute longer turns the lotus root soft and robs it of its signature snap.
Adjust Servings
Instructions
- 1
Slice lotus root to 3 mm, soak in vinegar water for 5 minutes, then blanch 4 minutes and cool.
- 2
Drain crab meat well and gently separate into bite-size strands.
- 3
Slice cucumber into half-moons and thinly slice red onion; briefly soak onion in cold water.
- 4
Combine yuja marmalade, mayonnaise, lemon juice, and salt to make yuja mayo dressing.
- 5
In a large bowl, mix lotus root, crab, cucumber, and onion with dressing, tossing gently.
- 6
Lay baby greens on a plate, top with the dressed mixture, and serve chilled.
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