Best 7 Thai Marinated Beef Cabbage Salad With Warm Shallot Vinaigrette Recipes
Thai marinated beef cabbage salad with warm shallot vinaigrette is a vibrant and flavorful dish that combines the tangy, spicy, and sweet flavors of Thai cuisine. This salad features tender marinated beef, crispy cabbage, and a warm shallot vinaigrette that adds a rich, savory note. The combination of textures and flavors in this dish makes it a perfect appetizer or main course, and it can be easily customized to suit your taste preferences. With just a few simple ingredients and steps, you can create a delicious and impressive Thai marinated beef cabbage salad that will surely become a favorite in your kitchen.
Let's cook with our recipes!
THAI CHINESE-CABBAGE SALAD
Categories Salad Garlic Pepper Vegetable Side No-Cook Lime Hot Pepper Summer Healthy Cabbage Lemongrass Gourmet Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 as a side dish
Number Of Ingredients 9
Steps:
- Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.
- In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.
THAI BEEF SALAD
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Provided by Mick
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
- Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
- Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 5 g, Fiber 1.9 g, Protein 16 g, SaturatedFat 2 g, Sodium 1050.6 mg, Sugar 19.2 g
TANGY THAI CABBAGE SALAD
I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.
Provided by krista v.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
- Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 15.9 g, Fat 7.5 g, Fiber 4 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 173.7 mg, Sugar 7 g
THAI GRILLED BEEF SALAD
Steps:
- Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
- Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper.
- Divide cabbage mixture among 4 plates. Top each with beef salad.
- Available at Asian markets and many supermarkets.
THAI BEEF SALAD
Napa cabbage, also known as Chinese cabbage, has white ribs and green leaves. It's commonly used in Asian cooking and can be found year-round in the produce section of your local grocery store.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates. , In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over salad.
Nutrition Facts : Calories 488 calories, Fat 32g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.
THAI-STYLE CABBAGE SALAD
Make and share this Thai-Style Cabbage Salad recipe from Food.com.
Provided by ToriS
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To make the dressing, whisk the fish sauce, lime zest, lime juice, and coconut milk.
- Heat the oil in a wok or frying pan.
- Stir-fry the chiles, garlic, and shallots until the shallots are brown and crisp.
- Bring a saucepan of lightly salted water to a boil.
- Add the cabbage and blanch for about 2 minutes.
- Drain thoroughly, then place the cabbage in a bowl.
- Stir the dressing into the cabbage, toss and mix well.
- Sprinkle with the fried shallot mixture.
- Serve.
Nutrition Facts : Calories 202.7, Fat 13.2, SaturatedFat 6.3, Sodium 748.9, Carbohydrate 20.6, Fiber 4.9, Sugar 7.4, Protein 4.8
MARINATED CABBAGE SALAD
This is my mother-in-laws recipe. It is always requested for family get togethers. She says to use far less oil and sugar than the recipe calls for but I have printed it as is. Time includes overnight marinating time.
Provided by Wendys Kitchen
Categories Vegetable
Time 12h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dressing ingredients together until sugar melts.
- Mix salad stuff and pour dressing over.
- Leave to stand in fridge overnight.
- Serve at room temperature.
Tips:
- For the best flavor, use fresh, high-quality ingredients. Look for brightly colored vegetables and herbs, and choose beef that is well-marinated.
- Be sure to thinly slice the beef and vegetables so that they cook evenly. You can use a mandoline or a sharp knife to do this.
- When making the warm shallot vinaigrette, be sure to heat the oil and shallots gently. You don't want to burn them, as this will make the vinaigrette bitter.
- Taste the vinaigrette before adding it to the salad. You may need to adjust the seasonings to your liking.
- Serve the salad immediately, while the vegetables are still crisp and the beef is still warm.
Conclusion:
This Thai marinated beef and cabbage salad with warm shallot vinaigrette is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a new and exciting salad recipe, give this one a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love