Thai Beef Salad Recipe - Cooking Index
8 | Cooked roast beef - , about 3/4 pound | |
2 cups | 32g / 1.1oz | Firmly packed fresh basil - cilantro and, mint |
4 cups | 948ml | Shredded Savoy cabbage |
1 cup | 237ml | Red pepper - cut into very thin (small) strips |
1 | Carrot - cut into long, thin (large) ribbons | |
1 | Onion - cut into very thin (small) rings | |
2 tablespoons | 30ml | Vegetable oil |
3 | Garlic - sliced thin | |
1/4 cup | 59ml | Lime juice |
2 tablespoons | 30ml | Honey and soy sauce |
8 | Hot red pepper sauce |
Place 1 slice roast beef on counter. Scatter 1/8 herb leaves on top; layer with 3 more slices roast beef and herbs. Tightly roll up. Repeat to make 2 rolls.
Cut each roll into 4 slices to make 8 pinwheels.
Place cabbage, red pepper, carrot and red onion on individual plates. Top with pinwheels. Heat oil in saucepan over medium heat. Add garlic, cook 3-5 minutes until golden. Remove with slotted spoon; place on salad. Remove saucepan from heat and stir in remaining ingredients. Serve as dipping sauce.
Source:
First for women magazine -- April 22, 1996
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