Thai-Inspired Steak Salad

Written By Judy Doherty, MPS, PCII

 

Thai-Inspired Steak Salad

This robust is so delicious iwth the crunchy slaw, peanuts, and mint. We topped it with just a few slices of steak but you can use seafood, tofu, or poultry, too!

  • 6 oz sirloin steak (grass fed)
  • 2 cups cabbage (shredded)
  • 1 cup carrots (grated)
  • 1 tablespoon ginger root (grated)
  • 1/4 each bell pepper (red or green cut in strips)
  • 1/2 each jalapeno (seeded and diced)
  • 2 teaspoons oil (canola or olive oil)
  • 1 each limes (juice)
  • 1/4 cup peanuts (roasted unsalted)
  • 1 tablespoon mint leaves

  1. Cook the steak on the stove in a pan or on the BBQ grill to your desired temperature. For medium to medium rare it usually takes about 8 minutes. Remove from the heat, allow to "rest" for 5 minutes, then cut in slices.

  2. Meanwhile, make the salad. Toss the cabbage, carrots, ginger, pepper strips, oil, and lime juice together. Divide between two bowls.

  3. Top the salad with the steak strips, peanuts, jalapeno slices, and mint leaves. Serve immediately. You can easily add brown rice or a baked potato for a more hearty meal.

We chose a sirloin steak because it was on sale in our store. Keep an eye on store specials for protein and choose your favorite. By just using a few slices you can easily share one piece of protein between several people. Enjoy!

Salad, Entree
American, Thai, Asian
salad, budget, steak

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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