Chef Tom Fraker
Sweetheart Lobster Slaw
Category
Salad
Servings
2 - 4 servings
Prep Time
20 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
A rich, decadent salad for Valentine's Day or other special occasion. This pescatarian salad can also be made vegan, if you wish.
Ingredients
-
⅓ cup real mayonnaise
-
2 tablespoons seasoned rice vinegar
-
4 ripe strawberries, hulled and diced small
-
½ pound cooked lobster meat, chopped (see notes below for vegan option)
-
1 Granny Smith Apple, cored and julienned
-
2 Melissa’s Mini Cucumbers, ends trimmed and julienned
-
¼ organic green cabbage
-
¼ Red Cabbage or Red Napa Cabbage, shredded
-
Sea salt & freshly ground pepper, to taste
Directions
In a mixing bowl, whisk together the first 3 ingredients and set aside.
In a large mixing bowl, gently toss together the lobster and the next 5 ingredients. Drizzle with the mayo mixture and serve.
Recipe Note
Chef's tips:
- This can easily convert to a vegan dish by using vegan mayonnaise of choice with fresh or rehydrated lobster mushrooms, or drained and rinsed canned hearts of palm.
- Dried lobster mushroom: 1oz dried = 4 oz fresh
- Hearts of Palm
Filed in:
Anniversary Salad,
Chef Tom Fraker,
Granny Smith Apple,
Green Cabbage,
Harry's Berries Strawberries,
Lent,
Lobster Meat,
Mini Cucumbers,
Pescatarian,
Red Cabbage,
Red Napa Cabbage,
Salad,
Side Dish,
Special Occasion Dinner,
Strawberries,
Sweetheart Lobster Slaw,
Valentine's Day,
Vegetarian
