This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
Yield:
4
Recipe from
Ingredients
2 tablespoons
rice vinegar
2 tablespoons
Asian fish sauce
2 tablespoons
canola oil
1 1/2 tablespoons
minced fresh ginger
1 tablespoon
sugar
Half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, shredded
12 ounces
mixed greens (8 cups)
1 cup
dried chow mein noodles
6
radishes, thinly sliced
1/4 cup
chopped cilantro
1/4 cup
chopped mint
Preparation
In a large bowl, whisk the vinegar with the fish sauce, canola oil, ginger and sugar. Add the shredded beef, mixed greens, dried noodles, radishes, cilantro and mint and toss. Serve right away.
Note:
March 2009
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