This salad is full of crispy veggies, fresh herbs, and crunchy peanuts, the dressing has the perfect balance of fresh, sweet and salty making this salad hard to resist. It’s super simple to make, and keeps well so is the perfect recipe to double and have for lunch the next day.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Make the salad dressing (store in an glass jar in the fridge)
Ingredients
- 3 Tbsp rice wine vinegar
- 2 Tbsp tamari or soy sauce
- 2 Tbsp sweet chilli sauce
- 2 Tbsp fish sauce
- 1 lime (juice)
- 1 Tbsp olive oil
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
Method
- Prepare the dressing by adding all the ingredients into a jar and shaking well until everything has combined.
Prepare all your vegetables, excluding the cucumber, carrot and herbs (store all together in an airtight container in the fridge)
- Finely slice ½ red cabbage
- Finely slice 1 small capsicum
Tips
- Bring the steak to room temperature before cooking. This ensures even cooking of your steak (AKA so the outside doesn’t burn before the inside is cooked through).
- Vermicelli noodles or any rice noodles tend to get gluggy and stick together if they are just left after being cooked. It’s important to rinse them under cold water once cooked and drizzle over a little oil.
Shortcuts
Vegetables
- Swap red cabbage for white or a combination.
- Swap coriander for mint.
- Add in some finely sliced cos.
- Add some cooked edamame beans.
Protein
- Swap out the beef for grilled chicken breast or thighs chicken, salmon, tofu or our crispy tofu.
Other
- You can leave out the noodles and use some extra vegetables instead or add some finely sliced cos lettuce.
Ingredients
Salad
- 150g vermicelli noodles
- ½ small red cabbage (finely sliced or use a mandoline)
- 1 carrot (ribboned or grated)
- ½ cucumber (sliced into thin half moons)
- 1 yellow or red capsicum (finely sliced)
- ½ cup coriander (roughly chopped)
- ¼ cup peanuts (roasted and roughly chopped)
- 1 fresh red chilli (seeds and pith removed)
- 1 tsp sesame oil
- 500g eye fillet or steak of your choice
Dressing
- 3 Tbsp rice wine vinegar
- 2 Tbsp tamari or soy sauce
- 2 Tbsp sweet chilli sauce
- 2 Tbsp fish sauce
- 1 lime (juice)
- 1 Tbsp olive oil
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
Method
- Remove the steak from the fridge and bring it to room temperature.
- Cook the noodles as per the packet instructions. Once cooked, rinse under cold water and pop aside in a bowl and drizzle with oil (we used a tsp of sesame oil). This prevents the noodles from going gluggy and sticking together.
- Prepare all of the ingredients for the salad (excluding the steak) and pop in a large salad bowl.
- Prepare the dressing by adding all the ingredients into a jar and shaking well until everything has combined.
- Drizzle a little olive oil over the steak and a sprinkle of salt. Fire up the BBQ or heat a fry pan over a high heat and cook the steak for 4 minutes on either side or until cooked to your liking; once cooked set aside to rest for 10 minutes.
- In the meantime, add the noodles to the salad bowl and pour over ¾ of the salad dressing, toss well.
- Once the steak has rested, thinly slice it and pour over the remaining dressing. Finally, add the steak to the salad and serve.
Variations
Vegetables
- Swap red cabbage for white or a combination.
- Swap coriander for mint.
- Add in some finely sliced cos.
- Add some cooked edamame beans.
Protein
- Swap out the beef for grilled chicken breast or thighs chicken, salmon, tofu or our crispy tofu.
Other
- You can leave out the noodles and use some extra vegetables instead or add some finely sliced cos lettuce.
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