Prep time:
Cooking time: 5 minutes
Total time:
Serves: 4
400g leftover roast beef
200g beansprouts
7 spring onions, topped, tailed & shredded
300g green vegetables - asparagus tips, mange tout, French beans, sugar snaps, broccoli....
200g vermicelli or rice noodles
1 chilli sliced
Bunch coriander, leaves picked
Limes to serve
For the dressing:
2 Juice of 2 limes
1tsp fish sauce
1tbsp honey
3tbsp soy sauce
1tsp grated or chopped ginger
½ clove garlic crushed
2tbsp extra virgin olive oil
1tbsp sesame oil
This salad is perfect for using up leftover beef. The dressing is so versatile, make a batch as it will work with chicken, fish, duck or drizzled over any green veg.
Mix and match the veggies in the salad depending on what you have in the fridge. You can omit the beansprouts or noodles and serve with rice instead.
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