Crab, Radish and Seaweed Salad

Name: Crab, Radish and Seaweed Salad
Cuisine: Japanese
Ingredients: 20 g pickled pink ginger; 150 ml wasabi and ginger dressing; 1 teaspoon toasted black sesame seeds, to serve; 150 g fresh white crabmeat; 75 g mouli radish (Japanese white radish), peeled and thinly sliced; 75 g mouli radish (Japanese white radish), peeled and thinly sliced; 6 red radishes, thinly sliced; 50 g hijiki seaweed, soaked in warm water for 10 minutes, then drained; 50 g hijiki seaweed, soaked in warm water for 10 minutes, then drained; 120 g wakame seaweed, soaked in warm water for 2 hours, then drained; 120 g wakame seaweed, soaked in warm water for 2 hours, then drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Not only a wonderful salad, but extremely healthy and nutritious.

Ingredients

120 g wakame seaweed, soaked in warm water for 2 hours, then drained
50 g hijiki seaweed, soaked in warm water for

Asia
Japan
Fish course
Pescatarian

Method

Put the drained seaweeds, radishes, mouli, crabmeat and ginger in a bowl.
Add the wasabi and ginger dressing, toss well and serve on individual plates, sprinkled with the sesame seeds.