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Fireworks Vegetable and Seafood Salad in Lettuce


1 carrot, julienne sliced
5″ piece of daikon (Japanese white radish), julienne sliced
1 cup thinly sliced red cabbage
1 bunch green onions, thinly sliced on diagonal
1/2 lb. crabmeat
1/2 lb. bay scallops, poached for 30 seconds, drained
1 jalapeno pepper, cored and diced
1/4 cup chopped fresh cilantro
1 large clove garlic, minced
2 tsp. toasted sesame oil
1 tsp. sugar
2 T. vegetable or canola oil
2 T. soy sauce
4 large leaves of butter or Bibb lettuce, washed and dried

Garnish: 2 T. black sesame seeds


In a medium bowl, combine the julienne carrot and daikon radish. Toss in the red cabbage, onions, crabmeat, scallops, jalapeno pepper, cilantro garlic, sesame oil, sugar, vegetable or canola oil and soy sauce. (Can be made several hours ahead.) Place one fourth of the filling in each of the lettuce leaves, and sprinkle on the sesame seeds. Serves 4.

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