Thai Beef Salad . . .

 This salad is a staple with left-over prime rib in our house. It is refreshing, delicious, very healthy, and with a fresh roll and glass of Beaujolais, borders on a perfect meal.


Super fresh tasting, this salad is as good with steak
as it is with chicken or whole shrimp. But watch those
chilies as they are really hot!

2 tbsp each lime juice and vegetable oil
1 tbsp each dark sesame oil and fish sauce
2 tsp granulated sugar
1 tbsp finely minced ginger
1 to 2 tsp finely minced hot red chill pepper
1/4 tsp salt
4 cups thinly sliced savoy cabbage
1 mini cucumber, thinly sliced, diagonally
1 medium carrot, coarsely grated
1 cup bean sprouts
1/3 cup shredded mint leaves
1/4 cup diced red onion
Thinly sliced leftover grilled steak or prime rib
2 tbsp salted roasted peanuts

In a large bowl, whisk lime juice with vegetable oil,
sesame oil, fish sauce and sugar until sugar is
dissolved. Stir in ginger, chilli and salt.
Add cabbage, cucumber, carrot, bean sprouts, mint,
red onion and steak. Toss to combine. Srinkle with

***   We've made this without the fish sauce and a cooler
chilli fake (sparingly) and it is still a great salad.