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Thai Noodle Salad

Leftover Roast Beef Thai Noodle Salad

Crunchy Asian style cabbage and rice noddle salad usingleftover beef. The Asian Peanut Dressing with Ponzu is spicy and sweet.

Course Main Course, Salad
Cuisine Asian, Thai
Keyword cabbage, Rice noodles, salad, Thai
Prep Time 15 minutes


Asian Peanut Dressing with Ponzu

  • 1/3 cup smooth peanut butter
  • 2 tbs agave or honey
  • 2 tbs soy sauce
  • 2 tbs ponzu sauce
  • ΒΌ cup rice wine vinegar
  • 1 clove garlic microplaned
  • 1 squeeze of Sriracha
  • 1 dash fish sauce optional

Thai Noodle Salad

  • 4-6 oz Roast Beef per person
  • Rice noodles cooked per package directions
  • Mix of purple and Nappa cabbage thinly sliced
  • Radishes thinly sliced
  • Carrots shredded
  • Jalapenos thinly sliced
  • English cucumber thinly sliced
  • Sweet onion thinly sliced or green onion chopped
  • Sunflower seeds roasted and salted
  • Fresh herbs basil, cilantro, or mint


  1. Mix the ingredients for the dressing, whisk them together well as the peanut butter can be difficult to mix in. Taste and adjust heat and salt. Dressing can be made in advance and kept in the fridge for days.
  2. For the salad, chop up the veggies in thin, even slices, and tear up a handful of fresh herbs. Toss together.
  3. Just before serving, add the noddles and dress the salad.
  4. Top with the beef and sunflower seeds.

Recipe Notes

The Asian Peanut Dressing with Ponzu recipe will yield enough for 4-6 servings.
The ratio and mix of veggies can be whatever the cook desires.
Substitute chopped dry roasted and salted peanuts for the sunflowers if desired.