Asian Cabbage Salad
Salads are the best for easy and refreshing meals, sometimes you just need a salad, not because it is “healthy” but because your body craves vegetables. Days following some heavier meals, and you are only wanting freshness. But having a salad for your whole meal doesn’t mean that you will leave the table feeling unsatisfied, you just need it to be super delicious and balanced. This salad was inspired by a Cooking Light recipe that uses leftover burgers for the meat, which is a great way to use leftovers in a totally new application. I didn’t want to make a recipe using leftovers and I wanted to add some additional toppings because toppings make a big salad. The best thing about salads is that they are not really set in stone recipes, to swap ingredients, throw in more or less, and personalize with your fave dressings or crunchies for texture. I want you to make this salad your own masterpiece! This isn’t as much a recipe as it is a rough idea of what I made for the salad, at the bottom, I’ll include other options you can use!
Instead of using traditional lettuce, this uses Napa Cabbage which is light and crunchy while still being sturdy. Which means this is perfect to meal prep because the greens won’t wilt and get gross. We had leftovers for lunch a couple days after from this and it was as fresh as the day I made it. I served it with a turmeric dressing I got in a grab bag but use whatever dressing is tasty to you. My oldest daughter used ranch and she enjoyed it, my youngest refused to try it so I cannot speak to what works for a picky 4-year old (insert laughing and crying emojis).
Asian Cabbage Salad
Head of Napa cabbage, shredded
shredded carrots
bell peppers, thinly sliced
red onion, thinly sliced
baby cucumbers, thinly sliced
1 lb ground beef
2 Tablespoons coconut aminos
1 Tablespoon rice wine vinegar
1 Tablespoon everything but the bagel seasoning
salt and pepper to taste
cilantro
green onions, sliced
peanuts
limes
Optional toppings - cashews, shredded or grilled chicken, slow cooked shredded pork, ground pork, baby corn, red chiles, coconut flakes, cold ramen noodles, edamame, sugar snap peas, snow peas, marinated tofu, sautéed mushrooms, white rice.
- Spray a large skillet with avocado oil, heat to medium-high heat. Add the beef and break up until browned. Season with coconut aminos, vinegar, bagel seasoning, and salt and pepper to taste.
- Assemble the salad and top with beef and then garnish with cilantro, green onions, peanuts, and a squeeze of lime. Toss with your favorite dressing.
