Close this search box.

Blue Crab and Napa Cabbage Salad

Blue Crab and Napa Cabbage Salad

0.0 from 0 votes




  • White Soy-Plum Vinaigrette
  • 315 grams Rice Vinegar

  • 50 grams sugar

  • 10 grams salt

  • 10 grams Rayu (chili sesame oil)

  • 50 grams white miso

  • 30 grams Plum Sauce

  • 20 grams Sushi Sauce

  • 9 grams garlic, minced

  • Salad
  • 60 grams crab claw meat

  • 50 grams vinaigrette

  • 60 grams thinly sliced Napa cabbage

  • Garnishes
  • Julienne green apple soaked in lime juice

  • Thinly sliced pickled ginger

  • Thinly sliced mint and cilantro


  • To prepare crab claws, steam for 3 to 4 minutes in a Rational or steam oven in steam mode at 212°F. Shock in an ice water bath immediately and let cool completely. Remove crab meat from claws.
  • To prepare vinaigrette, whisk together vinegar, sugar and salt into a mixing bowl until sugar and salt have dissolved. Whisk in remaining vinaigrette ingredients. Taste and adjust if needed with a touch of water.
  • To assemble salad, gently toss crab with vinaigrette. Pile cabbage onto a salad plate or bowl and top with crab. Garnish with apple, ginger, mint and cilantro.

More Posts


Program Presented by

Sign up for Kikkoman’s Foodservice eNewsletter!

Learn more about Kikkoman food service products