Beef brisket BBQ salad
Slow cooker beef brisket BBQ is used here (link to recipe in the ingredients list) but you may, of course, use precooked store-bought beef brisket BBQ.This salad is a complete meal. After eating a bowl, I doubt you’d feel you need to eat more. Well, except for dessert and coffee perhaps.
Ingredients
- 300 to 400 grams slow cooker beef brisket BBQ
- 2 bunches lettuce (we like Romaine!)
- 3 to 4 cups fresh bean sprouts
- ¼ cup chopped cashew nuts
Peanut dressing
- ½ cup smooth peanut butter
- juice of one lime
- ¼ cup light brown sugar
- 2 tablespoons soy sauce
- 1 to 2 shallots peeled and grated
- 1 one-inch knob ginger peeled and grated
- 1 bird’s eye chili deseeded and very finely chopped
- fish sauce to taste
Instructions
- Cut the beef into thin slices.
- Rinse the lettuce and break up unto bite-size pieces. Pass through the salad spinner to remove as much water as possible.
- Dump the bean sprouts in a large bowl and fill with water. Pick out bean skins that float and discard. Pour off the water. Rinse the sprouts a few times and drain.
- Pass through the salad spinner (don’t overdo this!) to remove surface water.
- Toast the cashew nuts in an oil-free pan until lightly browned. Cool.
- To make the dressing, start by thinning the peanut butter. Place in a bowl, add a quarter cup of hot water and mix until smooth.
- Add the rest of the salad dressing ingredients to the peanut butter and mix well.
- Add more hot water, a tablespoon at a time, until the dressing is pourable (note that I used a total of one-half cup hot water).
- In a large mixing bowl, toss the beef, lettuce and bean sprouts.
- Drizzle the dressing over the salad.
- Sprinkle in the cashew nuts.
- Serve the remaining dressing on the side.