Name: Thai Roast Beef Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
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