Thai Beef Salad

Recipe Ingredients

8		Cooked roast beef - , about 3/4 pound
2 cups	32g / 1.1oz	Firmly packed fresh basil - cilantro and, mint
4 cups	948ml	Shredded Savoy cabbage
1 cup	237ml	Red pepper - cut into very thin (small) strips
1		Carrot - cut into long, thin (large) ribbons
1		Onion - cut into very thin (small) rings
2 tablespoons	30ml	Vegetable oil
3		Garlic - sliced thin
1/4 cup	59ml	Lime juice
2 tablespoons	30ml	Honey and soy sauce
8		Hot red pepper sauce

Recipe Instructions

Place 1 slice roast beef on counter. Scatter 1/8 herb leaves on top; layer with 3 more slices roast beef and herbs. Tightly roll up. Repeat to make 2 rolls.

Cut each roll into 4 slices to make 8 pinwheels.

Place cabbage, red pepper, carrot and red onion on individual plates. Top with pinwheels. Heat oil in saucepan over medium heat. Add garlic, cook 3-5 minutes until golden. Remove with slotted spoon; place on salad. Remove saucepan from heat and stir in remaining ingredients. Serve as dipping sauce.

Source:
First for women magazine -- April 22, 1996

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