Lobster & Daikon Slaw with Black Radish & Yogurt Vinaigrette
1/2 pound cleaned and cooked Maine lobster, cut in chunks
1 cup Napa cabbage, shaved
1/2 red onion, sliced
1/2 daikon radish, julienned
1 cucumber, sliced in coins
1 pinch celery seed
1 cup Greek yogurt
1/2 cup red wine vinegar
juice of half a lemon
1 black radish, grated
1/4 cup extra virgin olive oil
1/2 bunch dill, chopped
salt and pepper
- In a large bowl, toss the slaw ingredients to mix evenly.
- Whisk all the vinaigrette ingredients until mixture becomes creamy. The dill, lemon and salt flavors should be prominent (add more of any of these if needed, to taste).
- Dress over lobster and vegetables.
Serve with warm pita and more olive oil. Local Riesling or Vidal Blanc pair well with this dish.