101
Gluten Free Thai Salad
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Side Dish
Serves: 4
Ingredients
- 1 to 2 New York steaks, thin cut
- 1 head Boston lettuce, cut into bite pieces
- ½ iceberg lettuce, cut into bite pieces
- cheery or plum tomatoes, cut
- 3 organic radishes, thinly sliced
- 1 English cucumbers, thinly sliced
- ¼ cup San J Tamari soy sauce - gluten free
- ½ lime, juiced
- 3 tablespoons Marukan Rice Vinegar - gluten free
- ½ teaspoon Thai Kitchen Premium Fish Sauce - gluten free
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- salt and black pepper
- fresh cilantro
- olive oil
Instructions
- Preheat grill to medium high heat.
- Drizzle olive oil over steaks and season with salt and pepper. Grill the steaks for few minutes until done.
- Mix the vegetables on a large platter. In a bowl, whisk together the soy sauce, 2 tablespoons olive oil, fish sauce, rice vinegar, sugar, sesame oil, lime juice, ginger and season with black pepper. Thinly sliced the steaks and place over the salad. Drizzle the dressing and serve.
