Thai Roast Beef Salad
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Thai Roast Beef Salad
- Prep Time: 20
- Total Time: 20
- Serving: 6
This yummy salad is a great vehicle for using leftover roast beef or steak. The dressing can be made ahead and kept in the refrigerator for up to 1 week; stir before dressing the salad. To keep the salad fresh for a packed lunch, pack meat, veggies and dressing separately and combine at your desk just before eating.
Ingredients
6 cups (1.5 L) sliced romaine lettuce leaves
12 oz (375 g) cooked roast beef or steak, thinly sliced and cut into strips, about 2 cups (500 mL)
2 cups (500 mL) English cucumber, halved lengthwise and thinly sliced
2 cups (500 mL) thinly sliced red cabbage
1 sweet red pepper, seeded and thinly sliced
4 green onions, thinly sliced on diagonal
⅓ cup (75 mL) unsalted cashews
Dressing:
1 tsp (5 mL) grated lime zest
⅓ cup (75 mL) fresh lime juice
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) sodium reduced soy sauce
1 tbsp (15 mL) each fresh minced ginger and garlic
1 tsp (5 mL) granulated sugar
¼ tsp (1 mL) red pepper flakes
Directions
Dressing: In large bowl, whisk together lime zest and juice, vegetable oil, soy sauce, ginger, garlic, sugar and red pepper flakes. Season to taste. (Make-ahead: Cover and refrigerate for up to 1 week).
Add lettuce, beef, cucumber, red cabbage, red pepper and green onions to the bowl; toss gently to coat with dressing. Top with cashews just before serving.
- Category: Salad
- Method: Eating Well, Healthy Choice, Meals in 30 Minutes
