Thai Roast Beef Salad - Canadian Beef

Name: Thai Roast Beef Salad - Canadian Beef
Total time: 20 min
Ingredients: 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); 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

canadabeef.ca

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 b

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Cooking tools:

Microplane
Citrus press
Chef's knife
Cutting board
Mixing bowl
Whisk
Tongs
Airtight container
Plastic wrap
Refrigerator

Ingredients

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)
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