In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Vietnamese beef salad with zucchini ribbons and pickled vegetables
Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories
2 Servings, 490 Calories/Serving
20 Minutes
Want to up your vegetable game? We have two words for you: zucchini ribbons. Packed with fiber and vitamin C, zucchini creates a feel-good base for our twist on Vietnamese noodle salad.
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
- Your choice of protein
- 1 wedge organic green or other cabbage (about 10 ounces)
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
- 1 teaspoon sesame oil
- 1½ teaspoons toasted sesame seeds
Nutrition per serving
Calories 490, Total Fat 35g (45% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 530mg (23% DV), Total Carb. 23g (8% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 6g Added Sugars, 12% DV), Protein 23g
Contains:
Fish (anchovy), Sesame (sesame)
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, Sesame.
Instructions
Wash produce before use
1
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.
2
Prep the zucchini
- 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.
In another medium bowl, toss the zucchini ribbons with 1 to 2 teaspoons oil; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
3
Prep and cook your protein and the cabbage
- Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Cut away any core from the cabbage; thinly slice the cabbage.
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, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 4 to 5 minutes. Stir in the lemongrass paste and cook until the ground meat is cooked through, 1 to 2 minutes. Transfer the meat to a medium bowl and season to taste with salt and pepper.
In the same pan over medium heat, warm the sesame oil until hot but not smoking. Add the cabbage, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Remove from the heat.
Serve
Transfer the cabbage to individual bowls and top with the zucchini ribbons. Using a slotted spoon, remove the pickled vegetables from the brine and add as many as you like. Drizzle the salad with some of the pickle brine and top with your protein. Sprinkle with the sesame seeds and serve any remaining pickled vegetables on the side.
Kids Can!
- Stir the pickled vegetables.
- Pat the zucchini ribbons dry.
- Remove the pickled vegetables from the brine.
- Sprinkle the sesame seeds.