Best 2 Thai Marinated Beef Cabbage Salad With Warm Shallot Vinaigrette Recipes

**Tantalize your taste buds with a flavor-packed Thai Beef and Cabbage Salad, accompanied by a warm shallot vinaigrette that elevates this dish to a culinary masterpiece. Embark on a taste journey inspired by the vibrant streets of Thailand, where bold flavors dance together in perfect harmony. Discover the art of balancing sweet, sour, and spicy elements, creating a salad that is both refreshing and invigorating. This comprehensive guide provides step-by-step instructions for the marinade, salad assembly, and the tantalizing warm shallot vinaigrette. Dive into the world of Thai cuisine and let your kitchen transform into a symphony of flavors.**

**Recipes featured in this article:**

* **Thai Marinated Beef and Cabbage Salad:** A delightful harmony of textures and flavors, this salad boasts marinated beef, crunchy cabbage, aromatic herbs, and a medley of fresh vegetables.

* **Warm Shallot Vinaigrette:** A drizzle of this warm vinaigrette elevates the salad with a symphony of savory and slightly sweet notes, perfectly complementing the bold flavors of the beef and cabbage.

* **Jasmine Rice:** A staple of Thai cuisine, jasmine rice provides a delicate and fragrant base for the salad, soaking up the tantalizing dressing and adding a touch of elegance.

Here are our top 2 tried and tested recipes!

GRILLED THAI BEEF SALAD

Grilled Thai Beef Salad image

Provided by Ellie Krieger

Categories main-dish

Time 4h30m

Yield 4 servings (1 serving is about 2 1/2 cups salad)

Number Of Ingredients 12

Ingredients

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Steps:

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

MARINATED CABBAGE SALAD

Marinated Cabbage Salad image

This is my mother-in-laws recipe. It is always requested for family get togethers. She says to use far less oil and sugar than the recipe calls for but I have printed it as is. Time includes overnight marinating time.

Provided by Wendys Kitchen

Categories Vegetable

Time 12h10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cabbage, finely shredded
1 onion, chopped
4 garlic cloves, chopped
1 cup oil
1 cup sugar
1 cup white vinegar
salt and pepper

Steps:

Mix all dressing ingredients together until sugar melts.
Mix salad stuff and pour dressing over.
Leave to stand in fridge overnight.
Serve at room temperature.

Tips:

For the best flavor, use high-quality flank steak and thinly slice it against the grain.
To make the marinade, use a blend of soy sauce, fish sauce, oyster sauce, brown sugar, and garlic. The marinade should be flavorful and slightly sweet.
Let the flank steak marinate for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the meat.
When grilling the flank steak, cook it over high heat until it is cooked to your desired doneness. This will help to create a slightly charred and smoky flavor.
For the cabbage salad, use a combination of red cabbage, green cabbage, and carrots. Shred the vegetables thinly so that they are easy to eat.
To make the warm shallot vinaigrette, heat a mixture of shallots, garlic, ginger, and lemongrass in a saucepan. Add in the fish sauce, lime juice, brown sugar, and chili flakes. Bring the mixture to a simmer and then remove from heat.
To assemble the salad, place the grilled flank steak, cabbage salad, and warm shallot vinaigrette in a bowl. Toss to combine and serve immediately.

Conclusion:

This Thai marinated beef cabbage salad with warm shallot vinaigrette is a flavorful and refreshing dish that is perfect for a summer meal. The flank steak is grilled to perfection and the cabbage salad is light and crunchy. The warm shallot vinaigrette adds a delicious savory and slightly sweet flavor to the salad. This dish is sure to be a hit at your next party or potluck.