Thai Steak Salad
This salad is seriously addicting! The Thai dressing with the steak is delicious, you can also use chicken instead of steak.
Ingredients
For the Steak (optional):
- 16 oz Rib-eye
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- 2 tablespoons canola oil
- 1 tablespoon ginger paste
- 1 tablespoon lime juice
Salad Dressing:
- 1/3 cup canola oil
- 3 cloves minced garlic
- 3 tablespoons soy sauce low sodium
- 2 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon ginger paste
- 1/2 teaspoon lime juice
For the salad
- 4 cups mixed green lettuce
- 1 bell pepper red, orange or yellow diced
- 1 cup red cabbage shredded
- 1 cup carrots diced
- 1 cup edamame shelled
- 1 cup sweet onion diced
- 1 cup dry roasted peanuts
- 1 tablespoon sesame seed
Instructions
Prepare the Steak:
- To marinate the steak using a shallow bowl that has a lid. Add garlic, rice vinegar, canola oil, ginger paste, and lime juice, mix together.
- Add steak to the bowl, put on the lid, and shake until covered. Marinate for at least 30 minutes or for up to 2 days. Grill to desire temp.
Prepare the salad dressing:
- Combine all ingredients together and blend. Set aside.
Prepare the salad:
- Combine the mixed greens, bell pepper, carrots, edamame and sweet onion in a large bowl serving bowl.
- Once steak is done pour dressing over the salad and mix.
- When serving the salad top with peanuts and sesame seeds.