Asian Ground Beef + Noodle Salad
SALAD INGREDIENTS
Little gem lettuce or romaine, thinly sliced
Persian cucumber, julienned
Chopped asparagus, sautéed with a splash of water and seasoned with salt
Cooked ground beef
Shirataki noodles, cooked according to package instructions
Mint leaves, torn
Scallion, thinly sliced
Roasted peanuts, chopped
Lime
DRESSING INGREDIENTS
1 tablespoon lime juice
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
1.5 tablespoons coconut aminos
2-3 teaspoons toasted sesame oil
Sriracha to taste
METHOD
Prepare the dressing. In a bowl or mason jar, combine lime juice, rice vinegar, soy sauce, coconut aminos, toasted sesame oil, and sriracha. Whisk well. Taste and adjust for seasoning.
Arrange the lettuce in the base of a bowl and layer with the sliced cucumber, asparagus, noodles, and beef. Drizzle with some dressing. Garnish with the torn mint leaves, sliced scalllion, and chopped peanuts. Finish with a squeeze of lime. Enjoy!
