Snacks and sides

Oysters two ways, with cucumber-lime dressing and cabbage-ginger tsukemono

Why settle for just one dressing when you can have two?

Oysters two ways

John Paul Urizar
6 - 8

These two punchy oyster dressings – a cucumber, radish and lime number, and a cabbage and ginger tsukemono – are an excellent match for the bivalves.

Want more oyster dressing ideas?


Cabbage and ginger tsukemono
Radish, cucumber and lime dressing


1.To make cabbage and ginger tsukemono, place cabbage in a large colander over a bowl, add salt and toss to combine. Stand for 20 minutes. Meanwhile, combine, sugar, vinegar and ginger in a small saucepan over medium heat and stir until sugar dissolves (5-6 minutes). Cool. Squeeze moisture from salted cabbage and place in a bowl. Pour over vinegar mixture and toss well to combine. Refrigerate for 1 hour or until chilled.
2.To make radish, cucumber and lime dressing, place ingredients, except radish and cucumber, in a blender and blend until smooth. Transfer to a bowl with radish and cucumber, refrigerate for 30 minutes to chill. Adjust the seasoning of the dressing to taste; it should be equally sweet, sour and salty.
3.Arrange oysters over rock salt (or crushed ice) on a large platter with the two dressings in small bowls on the side. Top half the oysters with one dressing and the half with the other.

Store unshucked oysters in an open container, covered with a damp cloth, at a consistent temperature between 10°C and 16°C. If stored like this they will remain in good condition from purchase for up to 7 days. Temperature fluctuations will stress oysters and reduce their shelf life.


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