Thai-Style Beef Salad
Serve with: Whole wheat baguette. Not only is this a great way to use up leftovers but it is also packed with healthful vegetables, such as cabbage and carrots. For variety, try it with pork or chicken.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 308 |
| pro | 30 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | 4 g |
| chol | 57 mg |
| sodium | 861 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 27% |
| vit A | 74% |
| vit C | 110% |
| folate | 55% |
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Half English cucumber
6 cups (1.5 L) shredded cabbage (about one-quarter head)
1 large carrot, shredded
2 cups (500 mL) bean sprouts
6 radishes, sliced
3 cups (750 mL) cooked roast beef strips (12 oz/375 g)
1/4 cup (50 mL) chopped fresh basil or parsley
1/4 cup (50 mL) chopped fresh coriander
Dressing:
3 tbsp (50 mL) soy sauce
2 tbsp (25 mL) each vegetable oil, lime juice and rice vinegar
2 tsp (10 mL) minced gingerroot
1 tsp (5 mL) sesame oil
1 small clove garlic, minced
1/2 tsp (2 mL) Asian chili paste or hot pepper sauce
Preparation:
Cut cucumber in half lengthwise; thinly slice crosswise. Place in bowl along with cabbage, carrot, bean sprouts and radishes.
Dressing: In small saucepan, heat together soy sauce, vegetable oil, lime juice, rice vinegar, ginger, sesame oil, garlic and chili paste until hot. Pour over cabbage mixture and toss to coat. Add beef, basil and coriander; toss to combine.
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