© Yunhee Kim
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4

This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.    More Main-Course Salads  

How to Make It

Step

In a large bowl, whisk the vinegar with the fish sauce, canola oil, ginger and sugar. Add the shredded beef, mixed greens, dried noodles, radishes, cilantro and mint and toss. Serve right away.

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