Grilled Lamb Salad

3 green onions (sliced)
12 ounces boneless leg of lamb
cut into 1-inch cubes (if cubed lamb is not available at your meat market
ask the butcher to prepare it for you)
4 bamboo skewers
6 cups shredded Savoy
Napa
or green cabbage
2 carrots (shredded)
2 tablespoons black or white sesame seeds
1 small jicama
julienned (optional)
2 tablespoons sugar
2 tablespoons rice vinegar
3 tablespoons soy sauce
low sodium
1/4 cup water
1 tablespoon vegetable oil

Mix marinade/dressing ingredients; divide evenly.
Place lamb cubes in a glass dish; pour half of the marinade/dressing over the lamb.
Cover and refrigerate at least two hours.
In a large bowl, toss cabbage, carrots, jicama (optional), onions, and sesame seeds.
Remove lamb and discard marinade.
Soak bamboo skewers in water for 30 minutes; divide lamb among the 4 skewers.
On hot grill, cook the lamb skewers 5 to 6 minutes per side (or to desired degree of doneness).
Remove lamb from skewers, add to salad, and toss.
To serve, divide salad evenly on four plates. Drizzle with remaining dressing.

Produce for Better Health Foundation