Thursday, July 9, 2009

QUICK AND EASY THAI BEEF SALAD

1 bag (16-oz) coleslaw mix
1 small cucumber, thinly sliced
1/3 cup rice vinegar
3 tbsp vegetable oil
2 tbsp sugar
2 tsp reduced-sodium soy sauce
3/4 lb thick sliced deli roast beef
fresh mint chopped, if desired for garnish
fresh chopped cilantro, if desired for garnish

In a large salad bowl, combine coleslaw mix and cucumber.

In a small saucepan, combine vinegar, oil, sugar, and soy sauce. Bring mixture to a boil. Pour boiling dressing over the coleslaw mixture and toss to coat thoroughly.

Cut beef crosswise into strips. Add to coleslaw mixture and toss to combine. Top with garnishes, if desired.

Note: This salad is also a good salad for diabetics. This recipe divided into 4 servings contains 19 g carbs and 17 g protein per serving.

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