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–+ servings
Penny Kovacs

Thai Ground Beef Chopped Salad

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You are going to love this Thai Beef Chopped Salad with creamy cashew butter dressing! It has so many textures and flavors from the tangy ground beef, chopped cabbages, crisp peppers, sweet carrots and crunchy cashews all topped with the most amazing dressing! It makes a nice size salad so you will have some leftovers.
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Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 lb Ground beef
  • 1/2 cup Onion diced
  • 1 tsp Ginger root minced
  • 3 pieces Green onion scallion, chopped
  • 2 cloves Garlic minced
  • 1 tsp Gochugaru Korean Chili Pepper Flakes
  • 1/4 cup Coconut aminos
  • Salad:
  • 4 cups Green cabbage chopped
  • 2 cups Purple cabbage chopped
  • 3 pieces Green onion scallion, sliced
  • 1 cup Carrot sticks
  • 1 whole Red bell pepper seeded and sliced in thin strips
  • 1/2 cup Cashews raw, chopped
  • Dressing:
  • 1/2 cup Cashew butter I like Georgia Grinders
  • 2 cloves Garlic peeled
  • 2 whole Medjool Dates pitted and chopped
  • 2 tsp Ginger root minced
  • 2 Tbsp Coconut aminos
  • 2 Tbsp Sesame oil
  • 2 Tbsp Rice vinegar
  • 1 tsp Gochugaru Korean Chili Pepper Flakes
  • 1/2 cup Water or more to thin dressing

Method
 

  1. Brown the ground beef and onions till beef is no longer pink.
  2. Add the garlic, ginger, chili flakes and coconut aminos, stirring well and simmering for 5 minutes
  3. Combine all of the salad ingredients in a large bowl and toss well.
  4. Divide into 4 bowls (there will be enough for 4 - 6 servings)
  5. Blend all of the dressing ingredients in high speed blender till creamy adding water if needed to thin down.
  6. Spoon the beef over the salad and pour the dressing on.
  7. Garnish with limes if desired.
  8. Enjoy!

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