Thai Roast Beef Salad


junio 22, 2015

This yummy salad is a great vehicle for using leftover roast beef or steak. The dressing can be made ahead and kept in the refrigerator for up to 1 week; stir before dressing the salad. To keep the salad fresh for a packed lunch, pack meat, veggies and dressing separately and combine at your desk just before eating.

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Productos: 6 Servings


Dressing: In large bowl, whisk together lime zest and juice, vegetable oil, soy sauce, ginger, garlic, sugar and red pepper flakes. Season to taste. (Make-ahead: Cover and refrigerate for up to 1 week).

Add lettuce, beef, cucumber, red cabbage, red pepper and green onions to the bowl; toss gently to coat with dressing. Top with cashews just before serving.

Good source of iron (21% DV) and excellent source of zinc (50% DV). Excellent source vitamin C (117% DV, 70 mg) and folate.


6 cups (1.5 L) sliced romaine lettuce leaves

12 oz (375 g) cooked roast beef or steak, thinly sliced and cut into strips, about 2 cups (500 mL)

½ cooked roast beef or steak, thinly sliced and cut into strips, about 2 cups (500 mL) English cucumber, halved lengthwise and thinly sliced

2 cups (500 mL) thinly sliced red cabbage

1 sweet red pepper, seeded and thinly sliced

4 green onions, thinly sliced on diagonal

⅓ cup (75 mL) unsalted cashews


1 tsp (5 mL) grated lime zest

⅓ cup (75 mL) fresh lime juice

3 tbsp (45 mL) vegetable oil

2 tbsp (30 mL) sodium reduced soy sauce

1 tbsp (15 mL) each fresh minced ginger and garlic

1 tsp (5 mL) granulated sugar

¼ tsp (1 mL) red pepper flakes


Información nutricional

Sodio244 mg
Proteínas20 g
Colesterol39 mg
Grasas Totales14 g
Grasas Saturadas3 g
Total Carbohydrates11 g
Fibra Dietética3 g