Asian Beef Salad

What you get: cancer-fighting phytochemicals, fiber, protein, vitamins, calcium.

Prep: 18 minutes; Chill: 20 minutes.

Makes 4 servings (serving size: 3 1/2 cups)


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1/2 pound thickly sliced reduced-fat, reduced-sodium deli roast beef
1 (3-ounce) package ramen noodle soup mix (remove flavor packet and reserve for another use)
1 cup frozen shelled edamame, cooked according to package directions and cooled
1 (16-ounce) package shredded coleslaw mix
1 1/4 cups chopped red bell pepper
2/3 cup light sesame ginger vinaigrette (such as Newman's Own)
1 tablespoon seasoned rice wine vinegar
2 scallions, green parts only, thinly sliced (1/3 cup)


1. Slice the beef into thin 1-inch-wide strips. Place the beef in a large mixing bowl. Break the ramen noodles into small pieces, and mix them with the beef.

2. Add the cooked and cooled edamame and next 4 ingredients (through vinegar) to the bowl, and toss the ingredients well to coat them with the dressing. Cover and chill 20 minutes.

3. To serve, divide the salad evenly among 4 shallow bowls, and sprinkle each with scallions.

Created date

May 2007

Nutritional Information

Calories 281
Fat 6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21 g
Carbohydrate 38 g
Fiber 7 g
Cholesterol 40 mg
Iron 2 mg
Sodium 847 mg
Calcium 147 mg