Course : Salads
Serves: 4
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6 tablespoons rice vinegar (not seasoned)
1/4 cup soy sauce
2 tablespoons superfine granulated sugar
2 teaspoons Asian sesame oil
2 teaspoons minced peeled fresh gingerroot
1 pound lobster meat or shelled shrimp -- cooked
1 pound sugar snap peas or snow peas
1/2 medium Napa cabbage (about 1 pound)
1/2 medium jicama
4 medium carrots
4 medium scallions
4 teaspoons sesame seeds

Preparation / Directions:

Make dressing: In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered. Make salad: Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jicama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool. Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jicama, and carrots with dressing and sprinkle with scallions and sesame seeds.

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