This recipe is a game changer for those into that Asian summer salad vibe and enjoy using fresh, seasonal vegetables in their cooking.
Serves 4.
Servings: 4
Difficulty: Easy
Prep Time: Under 30 Min.
Cooking Time: Under 1hr.
Ingredients
SALAD
½ a whitecabbage finely shredded
1 carrotpeeled into ribbons
1cucumber peeled into ribbons
1 mangopeeled into ribbons
2handfuls of bean sprouts
A smallbunch of Coriander
½ Cup ofMint Leaves
½ Cup ofThai basil
2 x 150g Steak(cut of your choice depending on preference)
DRESSING
2 birds eye chilli finely sliced
4 tblslime juice
4 tblsfish sauce
4 tblscaster sugar
Method
Shred the cabbage, peel carrot, cucumber, and mango and put in bowl. Wash and spin the coriander, mint, and basil then combine with the peeled vegetables.
Combine the dressing ingredients in a bottle and shake very well!
Allow the steak to reach room temperature, then season with olive oil & salt. Sear on a high heat for 2 minutes each side then rest for 5-10 minutes.
Slice the steak & toss through the salad.
Dress liberally with your favourite dressing! (You can even top it with crispy shallots)
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