Instructions

1. 1

   Slice lotus root to 3 mm, soak in vinegar water for 5 minutes, then blanch 4 minutes and cool.

2. 2

   Drain crab meat well and gently separate into bite-size strands.

3. 3

   Slice cucumber into half-moons and thinly slice red onion; briefly soak onion in cold water.

4. 4

   Combine yuja marmalade, mayonnaise, lemon juice, and salt to make yuja mayo dressing.

5. 5

   In a large bowl, mix lotus root, crab, cucumber, and onion with dressing, tossing gently.

6. 6

   Lay baby greens on a plate, top with the dressed mixture, and serve chilled.

Tips

Nutrition (per serving)