Korean Lobster Salad
Prep
20 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This Korean lobster salad is one of my favorite dishes to make when I want something that feels fancy but comes together in just thirty minutes. The combination of sweet and tangy flavors with a touch of sesame is absolutely addictive, and I love that it's packed with fresh vegetables like ginger, which is fantastic for digestion and inflammation. What makes this recipe so practical is that most of the work is just prepping and mixing, no complicated cooking required, and you can have an impressive restaurant quality meal on your table in no time at all.
Ella x
Ingredients
- 400lobster meat
- 200 shreddedred cabbage
- 150 shreddedcarrots
- 100 slicedcucumber
- 50 mlsesame oil
- 20sesame seeds
- 10 tbspfurikake
- 20 mlrice vinegar
- 10 tbspsugar
- 20 gratedginger
- 20 choppedgreen onions
- 10 mlsoy sauce
- 20 mllime juice
Detail level
Instructions
- 1
In a large bowl, combine lobster meat, red cabbage, carrots, cucumber, and green onions.
Tip: Make sure to wash and dry the lettuce leaves before using.
- 2
In a small bowl, whisk together sesame oil, soy sauce, lime juice, sugar, grated ginger, and sesame seeds.
Tip: Don't overwhisk the dressing, or it will become too thick.
- 3
Pour the dressing over the lobster mixture and gently toss to combine.
Tip: Adjust the seasoning to taste.
- 4
Sprinkle furikake over the top and toss again to combine.
Tip: This will add a nice umami flavor to the salad.
- 5
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: You can also prepare the dressing and lobster meat ahead of time and store them separately.
- 6
Just before serving, stir in the rice vinegar.
Tip: This will help to balance out the flavors.
- 7
Serve immediately and enjoy!
Tip: You can garnish with additional sesame seeds and green onions if desired.
- 8
To make the salad more substantial, you can add cooked rice or noodles to the bowl.
Tip: This will also help to soak up the flavorful dressing.
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