© Yunhee Kim
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.
Suggested Pairing
Berry-rich, medium-bodied rosé.
