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Asian Beef Salad

Asian Beef Salad

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

Prep: 18 minutes; Chill: 20 minutes.

Health JUNE 2007

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


  • 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.

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

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Asian Beef Salad recipe