About
This Thai inspired salad is loaded with crisp, low carb vegetables, ground beef and a peanut and sesame dressing.
This makes for a filling lunch – perfect for meal prepping or a light dinner.
Ingredients
- 9 ounce ground beef
- 2 cup red cabbage
- 2 tablespoon water
- 2 teaspoon sesame oil
- 2 small – 3" long scallions
- 2 tablespoon cilantro
- 1 cup cucumber
- 1 teaspoon lime zest
- 1 teaspoon coriander leaf, dried
- 1 teaspoon ginger root, raw
- 1 clove garlic
- 1 teaspoon peanut butter, unsalted
- 1 tablespoon lime juice, fresh
- 1 tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a low/medium heat. Thinly slice the garlic and add to the pan, sweating gently until tender. Add the beef and cook over a medium/high heat until browned all over and cooked through.
- Add the lime zest, coriander, salt and pepper. Grate the ginger and add to the pan. Stir well to combine and continue to cook for a further minute or two until fragrant and the beef begins to crisp.
- Whilst the beef is cooking thinly slice the cabbage and cucumber into strips and divide between serving plates.
- Top the salad with the cooked beef. Thinly slice the scallions and scatter over the salad with the fresh cilantro.
- To prepare the dressing, add the peanut butter, sesame oil, lime juice and water to a small mixing bowl. Whisk together until smooth and drizzle over the salad to serve.
Nutrition Facts
- Servings: 2
- Calories: 434.6kcal/1816.4kJ (per serving)
- Fat: 27.1g (per serving)
- Carbs: 11.6g (per serving)
- Protein: 36.6g (per serving)
