Grain-Free Goodness: Thai Steak Salad

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. 

To serve:

Drizzle dressing over salad plates. Top with slices of beef. Enjoy!