Grilled Lamb And Cabbage Salad

Ingredients

• 12 ounces green onions, sliced
• 4 ounces boneless leg of lamb, cut into 1-inch cubes
• 6 bamboo skewers
• 2 cups shredded Savoy, Napa, or green cabbage
• 2 tablespoons shredded carrots
• 1 tablespoon black or white sesame seeds
• 1 small jicama, julienned (optional)
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 3 tablespoons low sodium soy sauce
• 1/4 cup water
• 1 tablespoon vegetable oil

Method

1. 1 Whisk together sugar, rice vinegar, soy sauce, water, and vegetable oil. Pour half over the lamb cubes, cover, and refrigerate for at least 2 hours.
2. 2 Soak bamboo skewers in water for 30 minutes. Meanwhile, toss cabbage, carrots, jicama, green onions, and sesame seeds in a large bowl.
3. 3 Thread marinated lamb onto skewers. Grill over high heat for 5-6 minutes per side until cooked to desired doneness.
4. 4 Remove lamb from skewers and add to the salad bowl. Toss to combine, then divide among four plates and drizzle with remaining dressing.