© Yunhee Kim
Active Time
Total Time
15 MIN
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


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.

You May Like