Thai Steak Salad

Bagged coleslaw mix makes this a quick dinner to prepare. The longer you marinate the beef, the tastier it gets for this main dish salad.

Thai Steak Salad
Servings: 4 Prep 15 mins Marinate several hours Cook 15 mins


  • 1 pound London broil, 1 inch thick
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger
  • 1 bag (16 ounces) coleslaw mix
  • 1/2 bunch green onions, sliced
  • 1 medium carrot, grated
  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon grated ginger
  • 1/2 teaspoon salt

Make It

1. In a large resealable plastic bag, combine London broil with soy sauce, vegetable oil, garlic, and grated ginger. Refrigerate several hours.

2. Heat grill pan over high heat. Cook steak 6 minutes, turn over, and cook 6 more minutes for medium-rare. Let rest.

3. In large bowl, combine coleslaw mix, green onions, and carrot. In a small saucepan, combine all the dressing ingredients. Heat to boiling over medium-high heat, stirring until sugar dissolves. Toss warm dressing with vegetables. Cut steak into thin slices and add to salad.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 294, Fat, total (g): 13, carb. (g): 17, fiber (g): 1, pro. (g): 27, Percent Daily Values are based on a 2,000 calorie diet.