Serves 4
10 min
Thai Beef Salad
Recipe GLPR178477002e271b
A light and refreshing Southeast Asian-inspired salad featuring tender sliced deli roast beef tossed with crisp coleslaw, cucumber, and fresh herbs. The simple vinegar-based dressing brings bright, tangy flavors that complement the savory beef perfectly. Ready in just 10 minutes, this salad is perfect for a quick, satisfying meal.
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Ingredients
1 cup rice vinegar
3 tablespoons canola oil
2 tablespoons sugar
2 teaspoons low-sodium soy sauce
1 package coleslaw mix
1 small cucumber, julienned or thinly sliced
3/4 pound thick-slice deli roast beef, cut into bite-sized strips
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
Directions
In a small bowl, whisk together the rice vinegar, canola oil, sugar, and soy sauce until the sugar dissolves completely. Set the dressing aside.
In a large salad bowl, combine the coleslaw mix and sliced cucumber.
Add the deli roast beef strips to the coleslaw and cucumber mixture.
Pour the vinegar dressing over the salad and toss gently until all ingredients are evenly coated.
Divide the salad among four serving bowls or plates.
Top each serving with the chopped fresh mint and cilantro. Serve immediately while the vegetables are crisp.
