Here’s a super easy and healthy dish that you can prepare for your family this weekend. Using Carl Schmidt Sohn’s Tessin Knife, you can turn this flavorful dish into a masterpiece.

Crab Green Salad

Recipe by Chef Jam Melchor of YesPlate

INGREDIENTS

1/3 cup Japanese mayonnaise
1 tablespoon chili soybean paste, or tobanjang
1/3 cup rice wine vinegar
1/4 teaspoon sesame oil, toasted
1 bag salad greens, mixed
1 cup crab stick (kani), shredded
1 large cucumber, seeded and cut into strips
japanese rice crackers, crushed
4 12-inch flour tortillas, warmed

COOKING PROCEDURE

Make the dressing: Whisk together Japanese mayonnaise, chili soybean paste (tobanjang), rice wine vinegar, and toasted sesame oil until well combined. Toss together salad greens, shredded crab stick (kani), and cucumber. Toss salad with dressing. Top with crushed Japanese rice crackers, if desired. If using in a wrap, divide salad into 4 portions and wrap in flour tortillas.

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