In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lemongrass beef over “zoodles” with pickled radishes and carrots
Dairy-Free, Soy-Free, Gluten-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Paleo
2 Servings, 480 Calories/Serving
Our spin on Vietnamese noodle salad is a tasty celebration in a bowl: tender zucchini ribbons and crisp cabbage layered with lemongrass, your choice of protein, and quick-pickled veggies.
In your bag
- 3 or 4 organic radishes (about ¼ pound total)
- 3 ounces organic shredded carrots
- Sunbasket Asian quick-pickle brine (apple cider vinegar - honey - fish sauce)
- 1 organic zucchini or yellow squash
- 1 wedge organic green or other cabbage (about 7 ounces)
- Your choice of protein
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
- 1½ teaspoons toasted sesame seeds
Calories: 480, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 95mg (32% DV), Sodium: 550mg (23% DV), Carbohydrates: 22g (7% DV), Total Sugars: 11g, Added Sugars: 6g (12% DV).
Contains: Fish (anchovy)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Pickle the radishes and carrots
- Thinly slice the radishes.
In a medium bowl, combine the radishes, carrots, and Asian quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep the “zoodles” and cabbage
- Lay the zucchini flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.
- Cut away any core from the cabbage; thinly slice the cabbage.
Prep and cook your protein
- Steak, chicken, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 2 minutes for regular shrimp; 3 to 4 minutes for jumbo shrimp, steak, or pork; and 5 to 6 minutes for chicken. Stir in the lemongrass paste and cook until fragrant and your protein is cooked through, 1 to 2 minutes. Transfer to a plate and season to taste with salt and pepper. Do not clean the pan.
Make the warm vinaigrette
- Using a slotted spoon, remove the pickled vegetables from the brine, reserving the brine.
In the same pan used for your protein, warm 1 to 2 tablespoons oil over low heat. Stir in the reserved brine and cook until heated through, 1 to 2 minutes. Remove from the heat.
Transfer the “zoodles” and cabbage to individual bowls and drizzle with as much warm vinaigrette as you like. Top with your protein and as many pickled vegetables as you like. Sprinkle with the sesame seeds and serve any remaining pickled vegetables on the side.
- Stir the pickled vegetables.
- Pat the zucchini dry.
- Remove the pickled vegetables from the brine.
- Sprinkle the sesame seeds.