This crunchy salad is nice light way to use leftover beef. Cut down on your chopping prep time by using shredded cabbage and carrots.
Spicy Thai Beef Salad
Servings
4 Servings
Ingredients
- 1 clove garlic
- 1 tablespoon grated ginger
- 1 lime zested and juiced
- 2 tablespoon sesame oil
- 2 cup 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 tablespoon sesame seeds
Instructions
- 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.
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.
i use peanut oil instead of sesame (allergies) and omitted the sesame seeds and still amazing
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?