3/4 pound cooked lobster meat, cut into 1-inch pieces
2 cups thinly sliced Chinese cabbage
1/2 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds
2 tablespoons rice wine vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1. For the salad: In a large serving bowl, combine lobster, cabbage, bell pepper, scallions and sesame seeds.
2. For the dressing: In a small bowl, whisk all dressing ingredients together. Pour dressing over salad. Toss gently to coat and serve.
Yield: 5 cups
Prep time: 15 minutes
Per serving: 12 g carbohydrates; 3.5g fiber (8.5g net carbs); 40g protein; 12.5g fat; 322 calories.
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