|Thai Chopped Salad with Crispy Brussel Sprouts, Seared Steak, & Sriracha Vinaigrette|
|I love all the ingredients loaded into this salad...|
For the Sriracha Vinaigrette:
¼C Toasted Sesame Oil
¼C Rice Vinegar
2T White Sesame Seeds, Toasted
¼t Soy Sauce
For the Thai Chopped Salad:
2C Napa Cabbage, Shredded
2C Brussel Sprouts, Quartered & Fried until Crispy
1 Red Bell Pepper, Finely Chopped
¼C Red Onion, Minced
½C Green Onion, Finely Chopped
½C Shelled Edamame Beans
1C Fried Wonton Skins
¼C Peanuts, Finely Chopped
2-4T Fresh Cilantro, Minced
Prepared Sriracha Vinaigrette
Thai Peanut Sauce
Thinly Sliced Seared Filet Mignon, Medium Rare (or cooked to your liking)
1. To Make the Sriracha Vinaigrette: In a bowl whisk together all of the ingredients until thoroughly combined. Pour into a mason jar and refrigerate until ready to use. Shake it up before tossing on the salad.
2. To Make the Thai Chopped Salad: In a large mixing bowl, mix the cabbage, fried brussel sprouts, red bell pepper, red onion, green onion, Edamame, fried wonton skins, peanuts, cilantro, and thinly sliced steak together until the ingredients are evenly mixed throughout. Pour some of the Sriracha vinaigrette over the salad, and toss until it is evenly coated.
3. Spoon the salad into a large serving bowl and garnish the top of the salad with more fried wonton skins, crushed peanuts, a squeeze of fresh lime juice, and a drizzle of peanut sauce. Enjoy immediately.