Lotus Root Crab Yuja Salad

Name: Lotus Root Crab Yuja Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Korean
Ingredients: lotus root 280 g; crab meat 180 g; cucumber 120 g; red onion 70 g; mixed baby greens 80 g; yuja marmalade 1.5 tbsp; mayonnaise 3 tbsp; lemon juice 1 tbsp; salt 0.3 tsp

Quick answer

Total time: 28 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Crisp blanched lotus root and chunky crab sit together in a yuja mayonnaise, two textures that stay distinct when each is handled gently.

Yuja marmalade, made from a fragrant Korean citron, brings sweetness and a floral citrus note that lighten the mayonnaise, and a little lemon juice sharpens it further. Thin red onion spends a moment in cold water first so its bite does not drown out the yuja. The salad is piled onto baby greens and served cold.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Trim the 280 g lotus root and slice it evenly to about 3 mm thick.

Soak the slices in vinegar water for 5 minutes to prevent browning and lightly rinse away surface starch.
2

When the water is at a full boil, add the lotus root and blanch over medium heat for only 3 minutes 30 seconds to 4 minutes.

Remove it when the edges look slightly translucent but the center still snaps.
3

Squeeze excess moisture from the 180 g crab meat, then separate it along the grain into bite-size pieces.

Keep some larger strands, because very fine shreds disappear once coated with the creamy dressing.
4

Cut the 120 g cucumber into half-moons and slice the 70 g red onion very thinly.

Soak the onion briefly in cold water, then drain it well so the sharpness softens without watering down the salad.
5

Mix 1.5 tablespoons yuja marmalade, 3 tablespoons mayonnaise, 1 tablespoon lemon juice, and 0.3 teaspoon salt before adding the vegetables. Stir until glossy and smooth, with no thick marmalade pockets left.
6

Put the lotus root, crab meat, cucumber, and onion in a large bowl, then add the dressing in portions and toss gently to avoid breaking the slices. Serve chilled over 80 g mixed baby greens.