Thursday, September 13, 2012

Maine Lobster and Cabbage Salad (serves 2-3)

When I visited my parents this weekend, my father gave me a huge bag of assorted fresh herbs he had picked from the garden, and my mother gave me some fresh from the dock lobster meat.  I had some left over cabbage in my kitchen that I needed to use up so I decided to make this dish and invited our neighbor, Inge (who is a flight attendant) over for a small lunch.  She came over with some Lebanese pastries that she brought home from her recent trip.  What a treat!  Thank you, Inge and my parents!!

Maine Lobster and Cabbage Salad (serves 2-3)


1 lb cabbage, cored and finely shredded
2 C cooked Maine lobster meat, cut in bite size
1 bunch of mint leaves and purple shiso leaves, chiffonade
Fresh Roasted Peanuts, roughly chopped or crushed (optional)
Vietnamese Dipping Sauce to taste


1) Arrange the cabbage, lobster meat, mint, shiso and roasted peanuts in a large plate or platter.
2) When ready to eat scoop out a portion onto an individual plate and drizzle with the dipping sauce to taste.
3) Mix the salad well before eating.

mix the salad and eat!
shiso I
shiso II
*If you have someone in your party with a peanut allergy you can omit it or put some on the side for those who can eat it.  Also use as much or as little herbs as you prefer.  I love to eat fresh herbs and I tend to overdose on them!  
*The shiso herbs come in purple and green.  They are very easy to grow.  The Japanese restaurants often use the green shiso leaves for garnish.

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