Asian Beef and Cabbage Salad


I forget where I got this from but it is really, really good and I can’t wait to have it again. It follows my rule of being easy but I’m not going to call it easy because there are a few steps. I put it together in about 25 min. so I won’t categorize it as fast either but it wasn’t that bad. This is a heckuva good salad – so simple but so good.

What you need:
The Meat
2   Lg.   Carrots – diced
1    Lb.  Ground Chuck
1/4 cup  Blackberry Allfruit (or whatever you like)
Soy Sauce to taste

The Dressing
1/3 cup Rice Vinegar
3   TB   Olive Oil
Salt and Pepper

The Salad
4   c.     Shredded Napa Cabbage
4           Scallions – sliced
1   c.     Cilantro Leaves

What you do:
The Meat
1. Brown Meat over med-high heat (5-6 min.) with the carrots
2. Add Jam and Soy and mix all up

The Dressing
1. Whisk the Vinegar, Oil, Salt and Pepper to make the dressing

The Salad
1. You can probably guess this.  Mix all the salad stuff together
2. Mix the dressing with the salad

Put the Salad on the plate and top with beef and anything crunchy that sounds good.  We put cashews on it but toasted sesame seeds or sunflower seeds or almonds would be good too.

It is a delicious salad.  The sweet in the beef mixture mixes nicely with the tart dressing.  I thought you could add some fried shallots but it was great the way it was.


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