Asian Beef Salad

Asian Beef Salad


  • 1/2 pound thickly sliced reduced-fat, reduced-sodium deli roast beef
  • 1 (3-ounce) package ramen noodle soup mix (remove flavor packet and reserve for another use)
  • 1 cup frozen shelled edamame, cooked according to package directions and cooled
  • 1 (16-ounce) package shredded coleslaw mix
  • 1 1/4 cups chopped red bell pepper
  • 2/3 cup light sesame ginger vinaigrette (such as Newman's Own)
  • 1 tablespoon seasoned rice wine vinegar
  • 2 scallions, green parts only, thinly sliced (1/3 cup)


1. Slice the beef into thin 1-inch-wide strips. Place the beef in a large mixing bowl. Break the ramen noodles into small pieces, and mix them with the beef.

2. Add the cooked and cooled edamame and next 4 ingredients (through vinegar) to the bowl, and toss the ingredients well to coat them with the dressing. Cover and chill 20 minutes.

3. To serve, divide the salad evenly among 4 shallow bowls, and sprinkle each with scallions.

    What you get: cancer-fighting phytochemicals, fiber, protein, vitamins, calcium.

    Prep: 18 minutes; Chill: 20 minutes.

  • Yield: Makes 4 servings (serving size: 3 1/2 cups)

Nutritional Information

Calories per serving: 281
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 21g
Carbohydrate per serving: 38g
Fiber per serving: 7g
Cholesterol per serving: 40mg
Iron per serving: 2mg
Sodium per serving: 847mg
Calcium per serving: 147mg

This Recipe Is