Ginger Beef Salad Recipe
This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
Picture Credit: Yunhee Kim
Recipe By: Grace Parisi
Pairing Notes: Berry-rich, medium-bodied rosé
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Ingredients
| Rice vinegar | 2 Tablespoon | |
| Asian fish sauce | 2 Tablespoon | |
| Canola oil | 2 Tablespoon | |
| Minced ginger | 1 1/2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Half of the <a href="http://foodandwine.com/recipes/coriander-dusted-roast-beef">Coriander-Dusted Roast Beef</a> or 12 ounces roast beef, shredded | ||
| Mixed greens | 12 Ounce | |
| Chow mein noodles | 1 Cup (16 tbs), dried | |
| Radishes | 6 , thinly sliced | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Mint | 1/4 Cup (16 tbs), chopped | |
Directions
In a large bowl, whisk the vinegar with the fish sauce, canola oil, ginger and sugar. Add the shredded beef, mixed greens, dried noodles, radishes, cilantro and mint and toss. Serve right away.
Chef
