1 1/2 cups mayonnaise
1/2 cup fresh mint leaves, finely chopped
Juice of 2 limes
4 cups shaved carrot ribbons (shaved with a vegetable peeler)
2 thumbs ginger, peeled and sliced 1/4-inch thick
2 tablespoons cornstarch mixed with 2 tablespoons water
3 tablespoons olive oil
8 leaves napa cabbage, thick stem trimmed and scored, blanched and shocked in ice water
4 cooked lobster tails, roughly chopped
2 stalks celery, cut 3 inches in length and julienned
4 green onions, cut 3 inches in length
2 tablespoons sambal oelek
1 grapefruit, segmented
1 cup fresh cilantro leaves
2 avocados, cut into large dice
4 tablespoons sesame seeds
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