Grilled Lamb and Crunchy Sesame Salad

Ingredients

• 340 gram kemiksiz kuzu budu, küp doğranmış · 631 kcal
• 6 su bardağı doğranmış lahana (Savoie, Çin veya beyaz lahana) · 133 kcal
• 2 adet havuç, rendelenmiş · 35 kcal
• 3 adet yeşil soğan, doğranmış · 1 kcal
• 2 yemek kaşığı susam · 80 kcal
• 1 adet küçük jicama, jülyen doğranmış (isteğe bağlı) · 40 kcal
• 2 yemek kaşığı şeker · 66 kcal
• 2 yemek kaşığı pirinç sirkesi · 21 kcal
• 3 yemek kaşığı az tuzlu soya sosu · 126 kcal
• 1 yemek kaşığı sıvı yağ · 87 kcal
• 1/4 su bardağı su

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.

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