June 8, 2022

Thai Inspired Beef Salad

Thai flavors are probably my favorite, and I’m always trying to find different ways to incorporate them into dishes. With summer right around the corner, I thought a salad with Thai flavors was just what I needed in my life. This salad is packed with veggies and tossed with fresh herbs to make a bright and delicious salad. It’s perfect for meal prep because it tastes even better the next day. I enjoy salads for breakfast, and this one was perfect.

While champagne mangos are in season, I have been enjoying this salad weekly. Most of the ingredients are things I keep in the refrigerator, and the dressing can be made in a double batch to save on time.

Thai Inspired Beef Salad

This salad is a delicious way to get veggies in, and as a bonus, it's Whole30 and Paleo-friendly.




Beef Salad

  • 1 lb ground beef
  • 2 garlic cloves, minced
  • 1 T ginger root, minced
  • 1 tsp sesame oil
  • 2 T coconut aminos
  • 1 tsp fish sauce
  • 1 T lime juice
  • 2 bundles leaf lettuce, roughly chopped
  • 2 C shredded cabage
  • 1/2 C shredded carrots
  • 1/2 bell pepper, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/4 C cilantro, roughly chopped
  • 1/4 C fresh basil, roughly chopped
  • 1 mango, sliced
  • 2 green onions, thinly sliced

Sun Butter Dressing

  • 1 garlic clove, minced
  • 1/4 C pineapple juice
  • 1 lime, juiced
  • 1/4 C sun butter
  • 1 tsp sesame oil
  • 3 T coconut aminos
  • 1 T honey (omit on Whole30)

  1. In a large sauté pan, on medium heat, add the ground beef, 2 minced garlic cloves, and ginger. Break the beef into small pieces and cook until it’s no longer pink.
  2. Add 1 teaspoon sesame oil, 2 tablespoons coconut aminos, 1 tablespoon lime juice, and the fish sauce to the ground beef. Mix everything thoroughly and remove it from the heat.
  3. To make the dressing add the pineapple juice, 1 minced garlic clove, juice of 1 lime, sun butter, 1 teaspoon sesame oil, 3 tablespoons coconut aminos, and honey to a high-speed blender or jar wide enough to fit an immersion blender.
  4. Blend the dressing until it’s combined and emulsified.
  5. Assemble the salads by adding the lettuce and shredded cabbage to 4 bowls. Top each bowl with the ground beef, shredded carrots, bell peppers, cucumber, cilantro, basil, mango, and green onions.
  6. Serve the salad with the sun butter dressing and enjoy!


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