Ingredients
Units
Scale
For the lobster salad:
- 1 1/2 pounds cooked, shelled lobster meat, cubed
- 1 celery stalk, chopped
- 1 tablespoon red onion, chopped
- 2 green onions, sliced
- 1 jalapeño pepper, seeded and sliced
- 1 teaspoon lemon grass, finely chopped (white parts only)
- Zest from one lime
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon sambal oelek
- 4 small French baguettes, or Bánh Mì buns
For the pickled slaw:
- 6 oz. (1/2 bag) coleslaw mix
- 1/2 cup rice vinegar
- 1/4 cup water
- 4 tablespoons sugar
- 3 tablespoons salt
- 1/4 cup fresh cilantro, chopped
Instructions
Make the lobster salad:
- In a large mixing bowl, stir together the lobster meat, celery, red onions, green onions, jalapeño pepper, lemon grass, lime zest, and cilantro.
- In a small bowl, mix together the mayonnaise and sambal oelek and fold it into the lobster salad mixture.
- Slice the French baguettes, or Bánh Mì buns, almost through but not all the way leaving enough room for the lobster salad. Set aside.
Make the slaw: Place the coleslaw into a medium mixing bowl. In a small mixing bowl, whisk together the rice vinegar, water, sugar, and salt and toss it into the coleslaw mix, along with the cilantro. Set aside.
Assemble the Bánh Mì sandwich: Place the lobster salad mixture on the bottom of the roll with the slaw mix on top. Cut in half if desired.
Notes
- You can find the Bánh Mì rolls at your Asian market or select Vietnamese bakeries.
- Prep Time: 20 mins
- Category: Lunch
- Method: No Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 Baguette
- Calories: 366
- Sugar: 16 g
- Sodium: 6497.7 mg
- Fat: 6.6 g
- Carbohydrates: 38.1 g
- Protein: 36.5 g
- Cholesterol: 250.7 mg