The lime dressing is what makes this pop! There’s not a lot to it, and the dressing is the star, so get that made early so the flavors can merge together.
For the Sweet Lime Dressing:
- 1/2 cup lime juice
- 1/4 cup white sugar
- 2 Tablespoons brown sugar (see note below)
- 1/4 cup fish sauce
- 1/2 cup chopped cilantro or 2 Tablespoons cilantro in a tube
- 1/4 cup chopped mint leaves (Thai basil leaves can be used instead)
- 1 Tablespoon minced shallot
- 2 Tablespoons lemongrass paste
- 1 Tablespoon ginger paste or 2 Tablespoons of fresh ginger, minced
- 2 Tablespoons of sweet chili sauce
- 1 teaspoon red pepper flakes (if you like hotter food, you can add diced chili peppers here)
NOTE: Brown sugar comes in all forms, and you can use any of them. Golden cactus honey powder, coconut palm sugar, and Dominos Brownulated Sugar are all very similar in taste and texture. In a pinch, you could also use maple syrup or agave nectar.
Blend all ingredients together for the sweet lime dressing and let sit for an hour or more. The longer it sits, the better the flavors get.
For the salad:
- 6 oz sirloin steak, sliced into strips
- salad greens of your choice: mixed baby greens, savoy cabbage shredded in ribbons (I like to mix them)
- vegetables of your choice: sliced sweet red peppers, sliced mushrooms, sliced zucchini, sliced cucumber, carrot matchsticks, baby tomatoes
- ribbons of bamboo shoots
- fried cubes of tofu, optional
On the stove top, stir-fry the sirloin steak in olive oil over medium-high heat. It should take about 3 minutes to cook all sides.
In the meantime, make the salads, and top with the cooked steak.
Dress with the lime dressing, and enjoy!
TIP: It’s your salad, so put in it whatever you like. This one is heavy on vegetables and doesn’t include cheese or bread. For those wanting a crunchy “crouton,” fry up some cubes of tofu.
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