Asian Beef Salad

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

Prep: 18 minutes; Chill: 20 minutes.

Yield: Makes 4 servings (serving size: 3 1/2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 281
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21g
  • Carbohydrate: 38g
  • Fiber: 7g
  • Cholesterol: 40mg
  • Iron: 2mg
  • Sodium: 847mg
  • Calcium: 147mg


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