Grilled Lamb and Crunchy Sesame Salad

This vibrant salad pairs lean, protein-rich grilled lamb with a crunchy, fiber-packed cabbage base for a satisfying and nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 12 ounces boneless leg of lamb, cut into 1-inch cubes · 626 kcal in the whole recipe
• 6 cups shredded cabbage (Savoy, Napa, or green) · 110 kcal in the whole recipe
• 2 carrots, shredded · 34 kcal in the whole recipe
• 3 green onions, sliced · 1 kcal in the whole recipe
• 2 tablespoons sesame seeds · 115 kcal in the whole recipe
• 1 small jicama, julienned (optional) · 58 kcal in the whole recipe
• 2 tablespoons sugar · 94 kcal in the whole recipe
• 2 tablespoons rice vinegar · 32 kcal in the whole recipe
• 3 tablespoons low-sodium soy sauce · 26 kcal in the whole recipe
• 1 tablespoon vegetable oil · 125 kcal in the whole recipe
• 1/4 cup water

Method

1. Whisk the sugar, rice vinegar, low-sodium soy sauce, water, and vegetable oil in a bowl to make the dressing. Pour half of this dressing over the cubed lamb in a dish, cover, and marinate in the refrigerator for at least 2 hours, reserving the rest of the dressing.

   

2. Soak bamboo skewers in water for 30 minutes, then thread the marinated lamb cubes onto the skewers, discarding the used marinade.

   

3. In a large bowl, toss the shredded cabbage, carrots, jicama (if using), sliced green onions, and sesame seeds together to create the salad base.

   

4. Grill the lamb skewers on a hot grill for 5 to 6 minutes per side, or until they reach your desired level of doneness.

   

5. Remove the grilled lamb from the skewers, toss it with the salad, drizzle with the reserved dressing, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.