Abalone Salad with Ginger, Honey and Soy


  • 100g lightly cooked abalone, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 red capsicum, julienned
  • 1 carrot, julienned
  • 1 cup cherry tomatoes, halved
  • 1 cup mixed greens
  • 1/4 cup fresh coriander leaves
  • 1/4 cup toasted sesame seeds

For the dressing:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced


A simple and delicious way to serve Yumbah’s new lightly cooked abalone, an ideal dish for entertaining.


Step 1: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic to make the dressing. Set aside.

Step 2: In a large mixing bowl, combine the cucumber, red capsicum, carrot, cherry tomatoes, mixed greens, and coriander leaves.

Step 3: Pour the dressing over the salad and toss gently to coat all the ingredients.

Step 4: Sprinkle the toasted sesame seeds on top.

Step 5: Chill the salad in the refrigerator for at least 30 minutes to allow the flavours to combine.

Step 6: Add the sliced abalone, gently mix, plate up the salad and enjoy.

Our Story

Our Craft