Thai Beef Salad
Recipe GLPR14c0eef06511c3
A vibrant and refreshing Thai-inspired beef salad combining crisp coleslaw, sliced cucumber, and tender deli roast beef dressed with a tangy rice vinegar vinaigrette. Finished with fresh mint and cilantro for an authentic Southeast Asian flavor profile. Ready in just 10 minutes.
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Ingredients
⅓ cup Rice vinegar
3 tablespoon Canola oil
2 tablespoon Sugar
2 teaspoon Low-sodium soy sauce
1 package Coleslaw mix
1 Small cucumber, thinly sliced
¾ pound Thick-cut deli roast beef
Fresh mint, chopped
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.
Place the coleslaw mix in a large salad bowl. Add the sliced cucumber and toss to combine.
Slice the roast beef into bite-sized strips or pieces.
Pour the dressing over the coleslaw and cucumber mixture, then gently toss until everything is evenly coated.
Add the roast beef to the salad and gently toss again to combine all ingredients.
Divide the salad among four serving plates. Top each portion with fresh chopped mint and cilantro. Serve immediately.
