This salad is a showstopper. It's colorful, it's crunchy, the flavors work together beautifully, and it's delicious.
Ingredients:
For the steak:
1 package thin minute steak
1/4 cup coconut aminos or soy sauce
2 Tbsp water
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 tsp ground ginger
2 Tbsp arrowroot starch or corn flour
1/2 tsp chili flakes, optional
1 Tbsp olive oil
For the Salad:
2 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup julienned or shredded carrots
1 thinly sliced red pepper, optional
2-3 Tbsp chives, chopped
For the dressing:
1/3 cup smooth peanut butter with no added sugar (I used B&D)
2 Tbsp coconut aminos or soy sauce
1 clove garlic, minced
3 Tbsp water
1 Tbsp hemp seeds
1 tsp ginger
Instructions:
To make the meat, combine all marinade ingredients and let the meat marinate for 30 minutes (let's be real though, it's fine if you don't. It'll just be more flavorful if you do.) Heat olive oil in a large frying pan and cook for 3-4 minutes on both sides or until cooked through. Set aside and let cool. Chop all salad ingredients and add to a large bowl. Add all dressing ingredients to a bowl or jar and blend with an immersion blender until smooth. Add the water 1 Tbsp at a time so you can see how thin/thick it gets and stop or add more when you're ready. Add the meat on top of the salad and drizzle with the peanut dressing. Top with more sesame seeds and chives for presentation. Enjoy!