Vietnamese Lobster Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A refreshing and zesty salad featuring succulent lobster, crunchy vegetables, and fragrant herbs.
Ella x
Ingredients
- 400lobster meat
- 200 thinly slicedred onion
- 150 peeled and gratedcarrots
- 100 slicedcucumber
- 20 choppedcilantro
- 60 freshly squeezedlime juice(adjust to taste)
- 30 squeezed from bottlefish sauce
- 15 squeezed from bottlechili sauce
- 10 granulatedsugar
- 150 slicedpeanuts
- 60 squeezed from bottlerice vinegar
- 5 finesalt
- 2 freshly groundblack pepper
- 200 shreddedlettuce
Instructions
- 1
In a large bowl, combine the lobster meat, red onion, carrots, cucumber, cilantro, and peanuts.
Tip: Toss gently to avoid breaking the lobster meat.
- 2
In a small bowl, whisk together the lime juice, fish sauce, chili sauce, sugar, and salt.
Tip: Adjust the amount of chili sauce to your desired level of spiciness.
- 3
Pour the dressing over the lobster mixture and toss to coat.
Tip: Make sure the lobster is well coated with the dressing.
- 4
Sprinkle the chopped cilantro over the top of the salad and serve immediately.
Tip: You can also garnish with additional cilantro if desired.
- 5
In a small bowl, whisk together the rice vinegar and black pepper.
Tip: Use this dressing as a condiment to drizzle over the salad.
- 6
To serve, place a portion of the salad onto a plate and serve immediately.
Tip: You can also serve with additional peanuts or chili sauce on the side.
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