Ingredients:
1/2 lb cooked lobster meat
1/2 lb cooked scallops
1/2 lb snow peas
1/2 head napa cabbage
1/2 jicama
4 medium carrots
4 green onions
1 sweet yellow bell peppers
2 teaspoons sesame seeds
2 teaspoons black sesame seeds
6 tablespoons rice vinegar
1/4 cup soy sauce
2 tablespoons superfine sugar
2 teaspoons sesame oil
2 teaspoons minced fresh gingerroot
1 clove garlic, minced
Directions:
Cut lobster meat and scallops if large into bite sized pieces and place in a large salad bowl.
Trim peas and diagonally cut into 1/4 inch slices.
Julieen the cabbage, jicama, carrots and yellow pepper, adding to the bowl.
Slice the green onions into 1/2 inch slices.
In a dry hot skillet toast sesame seeds for 1-2 minutes and transfer to a small bowl to cool.
In another bowl whisk together the vinegar, soy sauce, sugar, sesame oil, ginger and garlic.
Pour over salad and toss well.
Sprinkle on the sesame seeds, toss again and serve.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.