© Gentl & Hyers
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4

We love this pungent, tangy salad because it is astonishingly fast to make. Other versions of this recipe require you to marinate and cook the meat, which can take hours; this variation (which appeared in F&W in May 2002) calls for store-bought roast beef instead. Plus: More Beef Recipes and Tips

How to Make It

Step

In a large bowl, mix the lime juice, fish sauce, chiles and sugar; stir to dissolve the sugar. Add the beef, scallions, shallots, tomato, cucumber and celery leaves, toss gently and serve.

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