Asian Slaw with Surf Clams

Ingredients:

1 400 g box Clearwater Arctic Surf Clams
1 cup shredded carrots
1 cup shredded daikon radish
1/2 cup seaweed salad
2 cups shredded cabbage (napa and purple mix)
1 shallot, thinly sliced
1 tablespoon toasted sesame seeds (black and white)

Dressing Ingredients:

3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar

Method:

Julienne the majority of the clams, reserving a few whole slices for the final presentation. In a large mixing bowl, combine the julienned clams, shredded carrots, daikon, seaweed salad, cabbage, and sliced shallot. Whisk together the dressing ingredients in a separate small bowl until the sugar is completely dissolved. Pour the dressing over the slaw mixture and toss well to coat all the vegetables. Mound the slaw onto plates or a serving dish, top with the reserved clam slices, and sprinkle generously with the sesame seeds. Serve immediately.