And it seems, with hardly a break, that I'm back with another Thai-inspired meal. Turns out, most meals that catch my eye as I flip through magazines and pore over blogs are Asian, full of fish sauce and lime juice, ginger and garlic. I just can't help myself when it comes down to the umami of these delicious, nutritious, vegetable- and flavor-packed recipes.
I don't know how Thai this salad really is, but it is delicious and comes together quite quickly. We had this for lunch on a warm day and it really hit the spot!
Thai Steak Salad
inspired by Cooking Light
6 ounces leftover steak, cold (I used three slices of barbecue-flavored, smoked tri-tip)
1/4 tsp black pepper
dash of salt
1 clove garlic, minced
2 TBS lime juice
1 TBS honey
1 TBS coconut aminos (substitute soy sauce or tamari)
1 1/2 tsp fish sauce
1 1/2 cups thinly sliced cabbage
1/2 cup julienne-cut carrots (or just shave off pieces with the vegetable peeler)
a few leaves of each mint, basil and cilantro, sliced
For the dressing:
Combine first 6 ingredients (pepper through fish sauce) in a small bowl or jar with a lid. Mix well.
For the salad:
Split cabbage, carrots and fresh herbs evenly between two plates.
Drizzle dressing over salad plates. Top with slices of beef. Enjoy!