Vietnamese Beef Salad with Zucchini Ribbons and Pickled Vegetables | Sunbasket

Name: Vietnamese Beef Salad with Zucchini Ribbons and Pickled Vegetables | Sunbasket
Ingredients: 3 or 4 organic radishes (about ¼ pound total); 2 ounces organic shredded carrots; Sunbasket Asian quick-pickle brine (apple cider vinegar - honey - fish sauce); 1 organic zucchini or yellow squash; Your choice of protein; 1 wedge organic green or other cabbage (about 10 ounces); Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric); 1 teaspoon sesame oil; 1½ teaspoons toasted sesame seeds

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Want to up your vegetable game? We have two words for you: zucchini ribbons. Packed with fiber and vitamin C, zucchini creates a feel-good base for our twist on Vietnamese noodle salad.

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Ingredients

3 or 4 organic radishes (about ¼ pound total)
2 ounces organic shredded carrots
Sunbasket Asian quick-pickle brine (apple cider vinegar - honey - fish sauce)
1 organic zucchini or yellow squash
Your choice of protein
1 wedge organic green or other cabbage (about 10 ounces)
Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
1 teaspoon sesame oil
1½ teaspoons toasted sesame seeds