Southeast Asian Steak Salad
It's easy to mix up a batch of this salad, and fun to vary the recipe to suit your taste. For vegetables, try shredded cucumber or jicama, or use peanuts instead of cashews.
Nutrition
Calories: 510 kcalCarbohydrates: 50 gProtein: 24 gFat: 25 gSaturated Fat: 5 gCholesterol: 25 mgSodium: 1710 mgFiber: 3 gSugar: 14 gIron: 17 mg
Ingredients
- 1½ cups cooked basmati rice
- Leftover Slightly Spicy Steak
- 1 cup bean sprouts
- 1 scallions green and white parts, finely chopped
- 1 cup finely shredded Napa cabbage
- ½ red bell pepper chopped
- ½ cup chopped fresh cilantro
- ½ tsp. minced garlic
- 2 tsp. rice vinegar
- 1 Tbsp. lime juice
- 3 Tbsp. nuoc cham Vietnamese dipping sauce or nom pla (Thai fish sauce), both found in the International aisle
- 1 tsp. brown sugar
- ¼ tsp. red pepper flakes
- 1 Tbsp. fresh mint or 1 tsp. crumbled dry mint
- 2 Tbsp. 0live oil
- ½ cup roasted cashew halves or pieces
Instructions
- Note: For steak ingredient, search Slightly Spicy Steak recipe on hannaford.com
- 1. In a large bowl, combine rice, steak, bean sprouts, scallion, cabbage, bell pepper, and cilantro. Stir gently to mix ingredients well.
- 2. In a medium jar or plastic container with a tight-fitting lid, combine vinegar, lime juice, minced garlic, nuoc cham or nom pla, brown sugar, red pepper flakes, mint, and oil. Seal top, and shake vigorously. Drizzle dressing over rice mixture and stir well.
- 3. Pack salad in 4 containers. Divide cashews into 4 plastic bags. Pack in an insulated case with an ice pack and eat chilled.
- Source: Hannaford fresh Magazine, September - October 2008