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 Time15minutes
Ingredients
Asian Peanut Dressing with Ponzu
1/3cupsmooth peanut butter
2tbsagave or honey
2tbssoy sauce
2tbsponzu sauce
ΒΌcuprice wine vinegar
1clovegarlicmicroplaned
1squeeze of Sriracha
1dash fish sauceoptional
Thai Noodle Salad
4-6ozRoast Beef per person
Rice noodlescooked per package directions
Mix of purple and Nappa cabbagethinly sliced
Radishesthinly sliced
Carrotsshredded
Jalapenosthinly sliced
English cucumberthinly sliced
Sweet onion thinly sliced or green onion chopped
Sunflower seedsroasted and salted
Fresh herbsbasil, cilantro, or mint
Instructions
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.
For the salad, chop up the veggies in thin, even slices, and tear up a handful of fresh herbs. Toss together.
Just before serving, add the noddles and dress the salad.
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.