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Thai-Inspired Salad


I made this salad because I didn't want to spend a lot of time cooking and I knew I needed something light, but I also wanted to satisfy my love for salty, savory, and rich taste.

I paired salad greens and vegetables with ground grass-fed beef for a dish that is both light and wholesome. I always buy grass-fed because it is healthier and tastes better. I usually indulge in red meat once a week and get back to leaner meats the rest of the time.

Anyway, when I started making this salad, I wasn't really planning the delicious Thai-flavored result. As I started sautéing, I started thinking about Thai beef and it all fell into place; the sauces just felt right for tonight.

I am really happy with this dish. It is boldly-flavored, light, and super quick and easy to make.

Fish sauce, rice wine vinegar, and soy are relatively cheap and easy to find at the grocery store and a little goes a long way. These ingredients are also cornerstones to Asian flavors.

INGREDIENTS:

  • Handfuls/per serving of each: broccoli slaw, shaved Brussel's sprouts, shaved kale, and red cabbage (if you're a Trader Joe's shopper, they offer a "Cruciferous blend" in the salad section. I used that in addition to the broccoli slaw and shaved Brussels they also offer). Just go to the salad section of any grocery store and get a combination of things.

  • 1 Red, Yellow, or Orange Pepper- thinly julienned. You can also opt for some assorted baby bells.

  • Nuts: Cashews, Almonds, or Pecans (NOTE: if you want to cut corners on fat, leave them out)

  • Sesame Seeds

  • Oil--(Algae, sesame, or sunflower seed)

  • Rice wine

  • Fish sauce

  • Sweetener--Agave Nectar, Honey, or Brown Sugar

  • Soy Sauce--I used a single takeout packet

  • 1 fist/per serving of Ground Meat--I used grass-fed beef (NOTE: cut the fat with ground turkey or chicken). I say a fist-size because I believe that a person should consume a portion of meat about the size of his or her tightly clenched fist.

  • Red pepper flakes

  • Chili Powder

INSTRUCTIONS:

  • Combine all the vegetables, nuts, and raisins into a mixing bowl.

  • Drizzle with oil and rice wine vinegar (you don't need a lot)

  • Use your hands to massage the salad. Work the oil into the leaves well.

  • Add the sesame seeds and toss. Set salad aside so the leaves can soften a bit.

  • Heat a sauté pan to medium-high heat. Add the meat and red pepper flakes. Break up the meat with a spatula as you cook it.

  • Get the pan hot (a little more towards high) Add a splash of rice wine vinegar, fish sauce, soy sauce, and sweetener.

  • Sprinkle with chili powder.

  • Let it get nice and brown-carmelized and almost crispy.

  • Top your salad with strained meat. Sprinkle with a few more sesame seeds. Toss and enjoy.


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