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Thai Steak Salad

This slaw combines salty, sweet, and sour flavors in its Thai-style vinaigrette. Add some fresh chiles or sriracha to bring some heat to the party.

Serves 4
251 calories per serving


> 1 (about 1 ¼ lbs) flank steak
> 3 tbsp fish sauce
> 2 tbsp lime juice
> 2 tsp minced garlic
> 1 tsp brown sugar
> 2 cups shredded red cabbage
> 1 (12 oz) pkg broccoli slaw mix
> 1 cup cilantro leaves


Heat a large grill pan on medium-high. Season the steak with salt and pepper. Grill 5–6 min. per side, until cooked to desired doneness.
Meanwhile, in a large bowl, whisk together the fish sauce, lime juice, garlic, and brown sugar. Add the cabbage, slaw mix, and cilantro. Toss until well combined.
Thinly slice steak and serve over cabbage.


HACK Instead of mincing garlic for dressings and vinaigrettes, grate large cloves on a zester or fine grater.

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