Thursday, March 29, 2018

Asian Beef and Napa Cabbage Slaw Salad

I recently became a Costco member (I know, how did it take me this long?) and I am obsessed with all of their healthy options. Last night I stocked up on all the organic beef, turkey and chicken. This lean ground beef is grass-fed so it has a good amount of omega-3 fatty acids, making this salad not only delicious, but also heart healthy. The warm beef mixture pairs perfectly with the crunchy slaw and seeds on top. I like serving this as-is so it's lower carb, but if you want to add a grain, you can easily serve this with a side of brown or basmati rice.


1. Heat sesame oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute, or until fragrant. Add beef and cook until no longer pink. Add ginger and tamari and stir combine; turn heat to low and keep warm.




2. Whisk the dressing ingredients together in a small bowl.

3. Combine the slaw veggies in a large bowl and separate into 4 smaller serving bowls.



4. Top each portion of slaw with the warm beef mixture and drizzle with dressing. Garnish with sesame seeds and sunflower seeds.




Asian Beef and Napa Cabbage Slaw Salad
Serves 4

All you need:
1 tablespoon sesame oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 pound ground beef (preferably grass-fed)
1 (2-inch) piece fresh ginger, peeled and grated
1 tablespoon reduced sodium tamari

Dressing
1/2 cup olive oil
2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari
1 tablespoon sambal
1 tablespoon honey
Zest and juice of 1 lime
2 garlic cloves, finely chopped

Slaw
1 small Napa cabbage, cored and finely chopped
1 bunch green onion, sliced
4 cups mixed coleslaw veggies

Garnish
1/4 cup toasted sesame seeds
1/4 cup roasted sunflower seeds

All you do:
1. Heat sesame oil in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute, or until fragrant. Add beef and cook until no longer pink. Add ginger and tamari and stir combine; turn heat to low and keep warm.
2. Whisk the dressing ingredients together in a small bowl.
3. Combine the slaw veggies in a large bowl and separate into 4 smaller serving bowls.
4. Top each portion of slaw with the warm beef mixture and drizzle with dressing. Garnish with sesame seeds and sunflower seeds.

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