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Beef Salad with Thai Peanut Dressing

Salad:
1 lb rare roast beef sirloin, cut into 3/4 x 1/4 " strips
1 hothouse cucumber, ends trimmed, sliced into 1/4 " slices
1 cup snow peas, cleaned and blanched about 30 seconds
1 cup bean sprouts
1 cup red or yellow bell pepper, cut into 1/4" strips
2 cups finely sliced red cabbage
1/2 cup scallions, ends trimmed and thinly sliced
Cabbage leaves for serving

Dressing:
1/2 cup unseasoned rice vinegar
1/2 cup Thai Ginger and Red Pepper Peanut Better
1/4 cup canola or peanut oil
2 tablespoons soy sauce
1 tablespoon lime juice

Whisk together all ingredients until well blended. Combine salad ingredients and dressing, and toss until well coated. Place one large cabbage leaf on each plate and arrange salad on leaf. Makes 4 servings.

This recipe is from Peanut Better, www.peanutbetter.com. Reprinted by permission.

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