Thai Roast Beef Salad

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.

 

Yields6 Servings
Prep Time20 mins
 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
1

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).

2

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.

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

1

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).

2

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.

Thai Roast Beef Salad