• Add to Recipe Box
• View Comments
• Increase Font Size
• Decrease Font Size
• Print Page

Thai-Style Beef Salad

By The Canadian Living Test Kitchen

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:

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:

E-mail to a friend

X

*Required

• Your Name*
• Your E-mail*
• Friends' E-mails*

  (Separate multiple e-mails with a space)

• Comment

Your Comments