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Thai Steak Salad
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Thai Steak Salad

This salad is seriously addicting! The Thai dressing with the steak is delicious, you can also use chicken instead of steak.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Dinner Salad, Salad, Steak Salad, Thai
Calories: 794
Ingredients Method

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

Method
 

Prepare the Steak:
  1. 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.
  2. 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:
  1. Combine all ingredients together and blend. Set aside.
Prepare the salad:
  1. Combine the mixed greens, bell pepper, carrots, edamame and sweet onion in a large bowl serving bowl.
  2. Once steak is done pour dressing over the salad and mix.
  3. When serving the salad top with peanuts and sesame seeds.