Seaweed and Oyster Salad recipe - ingredients, nutrition and when to eat it
A winter salad of blanched oysters and sea mustard tossed with radish sprouts and a light yuzu soy dressing.
A winter salad of blanched oysters and sea mustard tossed with radish sprouts and a light yuzu soy dressing. The oysters’ firm, plump texture and the sea mustard’s gentle ocean flavor pair well with the bright citrus of yuzu. It makes a refreshing side dish or a light lunch.
Salads & light · 15 minutes to cook
Nutrition (per 173.5g serving): 140.9 kcal · protein 12.3g · carbohydrate 13.9g · fat 4.3g · sodium 925.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Oysters can turn tough if they’re blanched too long. Blanch them briefly until cooked through, then remove them right away.
Tips: Squeeze the water out of the sea mustard well so the yuzu soy dressing stays thick enough to cling to the ingredients.
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Ingredients (1 serving)
- Oysters — 100 g
- Sea mustard — 40 g
- Radish sprouts — 15 g
- Soy sauce — 1 tsp
- Yuzu marmalade — 1 tsp
- Vinegar — 1 tsp
- Sesame seeds — 0.5 tsp