Tested till perfect Thai-Style Beef Salad
Thai-Style Beef Salad
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
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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
    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
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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.

Nutritional Information Per serving: about

cal 308 pro 30g total fat 14g sat. fat 3g
carb 16g fibre 4g chol 57mg sodium 861mg

% RDI:

calcium 8 iron 27 vit A 74 vit C 110
folate 55
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