Asian Steak Salad

The mercury is still rising and it is still HOT, HOT, HOT. And since I wrote about lettuce yesterday Lettuce Be, it was only fitting that I made a salad for dinner. This time it was an Asian steak salad.

This colorful salad was a perfect way to cool down and beat the heat. I served it with potstickers and I went with a cool, crisp Albarino on the side. (Albarinos are some of my favorite white wines. This one was a Portuguese Albarino. Most are Spanish.) I went with a white wine because it was a salad, though a light-medium bodied red would have paired nicely too since it was steak.

Asian Steak Salad

As with anything, there are always many different and almost endless possibilities. this is just but one of many. But it was a very, very good option. Plus, I got to use up my leftover steak. WHOOOOO HOOOOOOO! 🙂

The Salad

1 medium head Romaine lettuce, shredded

1-1 1/2 cups shredded red cabbage

1 carrot, peeled and shredded

1/2 red bell pepper, cut into thin matchsticks

1/4 red onion, sliced very thin

1 cup cooked edamame beans, shelled

6-8 oz cooked steak, cut into thin strips

sesame seeds for topping

The Dressing

1/4 cup lime juice

3 TBSP sesame oil

3 TBSP soy sauce

1-2 TBSP honey

1-2 TBSP honey ginger vinegar, optional

1 TBSP ginger

1 TBSP garlic

Whisk everything together well and set aside until ready to use.

Toss all the salad ingredients and enough dressing to flavor the salad well, except the steak, edamame beans and sesame seeds. Add the steak slices to the top of the salad, then add the edamame beans, more dressing and top with the sesame seeds.

This cool, refreshing salad is perfect for anytime, but especially when the mercury rises out of control. It is a very colorful salad, full of both flavor and texture and is something a little different too.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.