Asian Steak Salad
Salad: 1 large carrot, peeled 3 cups shredded Napa cabbage 3 cups shredded romaine lettuce 1 red bell pepper thinly sliced 2 cups of thinly sliced grilled flank steak, store-bought rotisserie chicken, or roasted chicken 1/2 cup chow mein or rice noodles, for garnish
Dressing: 1/2 cup peanut or vegetable oil 4 tablespoons low-sodium soy sauce 4 tablespoons rice vinegar 1 teaspoon granulated sugar freshly ground black pepper
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, and pepper
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with pepper, to taste.
Pour the dressing over the salad and toss well. Tope with the sliced steak or chicken. Garnish with the chow mein/rice noodles and serve.