Slow roasting/ cooking any joint of meat is so time and energy consuming that it seems churlish not to cook plenty in one go to lower the cost per portion! This is what happened when I roasted a rather enormous joint of beef and the children declared with such exasperation, "Not beef again" that I knew it'd take a bit more pizazz to make this theoretically economical way of cooking actually work in practise!
This recipe works just as well for other leftover meats - I have done it with leftover turkey...
and baked salmon...
and it tastes great regardless.
Thai Beef Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
Salad:
approx 2 handfuls (1.5 - 2 cups) shredded or chopped cold roast beef (or substitute other cooked meat or a handful of roasted cashews for a meat-free alternative)
1/4 head of red cabbage (approx 3 cups) shredded (or use a mix of red and white cabbage)
1 bunch coriander, roughly chopped
3 radishes, finely sliced
1 carrot peeled and ribboned, spiralised or julienned
small bunch mint leaves
Dressing:
1 tbsp tahini
juice 1 lime
1 tbsp coconut aminos (or tamari if preferred and soy tolerant)
1 inch piece ginger, peeled and grated
1 tsp fish sauce
1 tsp sesame oil
2 tbsp nutritional yeast
1 tsp chilli flakes
Optional: sesame seeds or furikake to garnish
Instructions:
1. In a jar (I use an almost empty tahini jar which conveniently uses every scrap of hard to reach tahini at the bottom), add all dressing ingredients. Either whisk or shake vigorously with lid on until well combined.
2. In a large bowl, add cabbage, coriander, radishes, carrot and mint leaves. Shredded meat can be added here if preferred or left to add separately on the top. Always leave nuts until the top to maintain crunch.
3. Pour dressing over the salad and toss well to combine and thoroughly coat.
4. Divide between serving plates or bowls, add meat if not already incorporated and sprinkle with sesame seeds or furikake if using. Serve immediately.
 |
| Thai Beef Salad |
This recipe works just as well for other leftover meats - I have done it with leftover turkey...
 |
| Thai 'Turkey' Salad with Cold Roast Kabocha Squash |
and baked salmon...
 |
| Thai 'Salmon' Salad |
Thai Beef Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
Salad:
approx 2 handfuls (1.5 - 2 cups) shredded or chopped cold roast beef (or substitute other cooked meat or a handful of roasted cashews for a meat-free alternative)
1/4 head of red cabbage (approx 3 cups) shredded (or use a mix of red and white cabbage)
1 bunch coriander, roughly chopped
3 radishes, finely sliced
1 carrot peeled and ribboned, spiralised or julienned
small bunch mint leaves
Dressing:
1 tbsp tahini
juice 1 lime
1 tbsp coconut aminos (or tamari if preferred and soy tolerant)
1 inch piece ginger, peeled and grated
1 tsp fish sauce
1 tsp sesame oil
2 tbsp nutritional yeast
1 tsp chilli flakes
Optional: sesame seeds or furikake to garnish
Instructions:
1. In a jar (I use an almost empty tahini jar which conveniently uses every scrap of hard to reach tahini at the bottom), add all dressing ingredients. Either whisk or shake vigorously with lid on until well combined.
2. In a large bowl, add cabbage, coriander, radishes, carrot and mint leaves. Shredded meat can be added here if preferred or left to add separately on the top. Always leave nuts until the top to maintain crunch.
3. Pour dressing over the salad and toss well to combine and thoroughly coat.
4. Divide between serving plates or bowls, add meat if not already incorporated and sprinkle with sesame seeds or furikake if using. Serve immediately.
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