Spring Cabbage and Oyster Salad with Yuzu recipe - ingredients, nutrition and when to eat it
This salad pairs crisp, slightly bitter spring cabbage with the briny flavor of fresh oysters and the bright sweetness of yuzu marmalade.
This salad pairs crisp, slightly bitter spring cabbage with the briny flavor of fresh oysters and the bright sweetness of yuzu marmalade. It makes a lovely light lunch or side dish for dinner during oyster season in winter.
Salads & light · 15 minutes to cook
Tips: Rinse the oysters gently and briefly so they don’t become mushy. Drain them well to keep the dressing from getting watery.
Tips: Yuzu marmalade can vary in sweetness and saltiness, so add it a little at a time and adjust to taste.
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Ingredients (1 serving)
- Spring Cabbage — 70 g
- Fresh Oysters — 60 g
- Yuzu Marmalade — 1 Tbsp
- Lemon Juice — 1 tsp
- Olive Oil — 1 tsp
- Salt — 0.2 g
- Ground Black Pepper — 0.1 g