The Best Caribbean Salad Recipe | Maine Lobster Now

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Lobster Caribbean Salad

Lobster Caribbean Salad

There may be a cabbage hater in the crowd, but you can win him or her over with this new-take-on-a-slaw salad. Shredded crisp cabbages, vegetables, and mango fruit tossed with a lightly sweet, tangy and a touch-of-spice dressing are only made even better when topped with plump freshly cold lobster meat, sliced avocados, and crunchy salty chopped cashew nuts. Think of this light and flavorful meal-in-a-bowl as a Caribbean vacation without leaving your house

Preparation Time

25 minutes


4 People

Ingredients / serving 4 people


2 Tbsp. grainy mustard

¼ cup light brown sugar

¼ cup fresh lime juice

1 tsp. minced garlic

1 tsp. hot sauce, such as tobacco

¼ cup extra-virgin olive oil


4 cups shredded Napa cabbage

2 cups shredded purple cabbage

1 mango, peeled, pitted, and chopped

1 cup julienned carrots

¾ cup sliced scallions

¼ cup chopped flat-leaf parsley

Salt and freshly ground black pepper, to taste

1 ripe avocado, peeled, pitted and sliced

1 lb. pre-cooked fresh lobster meat, tails, claws, and knuckle meat

½ cup chopped toasted, salted cashews


• 1 Large Bowl
• Whisk
• Tongs
• Chef's Knife
• Vegetable Peeler


Place the mustard, sugar, lime juice, garlic, and hot sauce in the bottom of a large bowl.


Slowly whisk in the olive oil until fully combined.


Top the salad dressing in the bowl with the Napa cabbage, purple cabbage, mango, carrots, scallions, and parsley and season to taste with salt and pepper. Toss to combine.


Divide the mixture between four bowls, then top each bowl with some of the sliced avocado, lobster meat and cashews. Serve immediately.

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