Spicy Thai Beef Salad
Recipe
Spicy Thai Beef Salad
This crunchy salad is nice light way to use leftover beef. Cut down on your chopping prep time by using shredded cabbage and carrots.
Times
- Prep Time : 15 min
- Ready Time : 15 min
Servings
4
Ingredients
For Dressing:
- 1 clove garlic
- 1 tablespoon grated ginger
- 1 lime, zested and juiced
- 2 tablespoons sesame oil
For Salad:
- 2 cups shredded red cabbage
- 1 cup chopped green onion
- 1/2 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 hothouse cucumber, cut in half lengthwise and sliced
- 1/2 cup fresh cilantro, chopped or 1 teaspoon dried coriander
- 1/4 cup fresh mint, chopped
- 1 pound leftover cooked beef, shredded or chopped
- 2 tablespoons sesame seeds
Directions
In a small bowl, combine garlic, ginger, lime zest, juice and sesame oil. Stir to combine and set aside.
In a large bowl, combine cabbage, green onion, carrots, bell pepper, cucumber, cilantro, mint and beef.
Toss with dressing and evenly distribute between bowls. Garnish with sesame seeds.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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you know, Jamie, since I have discovered your website dinner has stopped being boring. You always give me such great ideas!! Thanks.
What’s the difference between a hot house tomatoe and a regular one?
i use peanut oil instead of sesame (allergies) and omitted the sesame seeds and still amazing
Hi Sarah – so a hot house tomato is grown… in a hot house. Generally smaller than a beefsteak tomato and nice and red. If your local store doesn’t carry them then tomatoes on the vine are just as good. You just really want a nice ripe & red tomato here. I find beefsteak to be too big and more on the flavorless/colorless side.