This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
Food & Wine MARCH 2009
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.
Go to Full Version of