A staple in my house, this is a delicious salad that is great for lunch or a quick weeknight dinner. It is also awesome with left over shredded roasted chicken.

Asian Steak Salad

Ingredients

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

Directions

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.