Thai Roast Beef Salad
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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.
Ingredients
6 cups (1.5 L) sliced romaine lettuce leaves12 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 sliced2 cups (500 mL) thinly sliced red cabbage1 sweet red pepper, seeded and thinly sliced4 green onions, thinly sliced on diagonal⅓ cup (75 mL) unsalted cashewsDressing:1 tsp (5 mL) grated lime zest⅓ cup (75 mL) fresh lime juice3 tbsp (45 mL) vegetable oil2 tbsp (30 mL) sodium reduced soy sauce1 tbsp (15 mL) each fresh minced ginger and garlic1 tsp (5 mL) granulated sugar¼ 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.
