This hearty, low-fat supper salad makes great use of early fall produce, and gives it a piquant, Asian- inspired twist. Dominated by crisp, colorful, high-fiber vegetables and a good ratio of lean protein, this dish lends an exciting burst of flavor and variety to your weight loss lifestyle, and will really satisfy you at the end of the day. The ingredients are also sturdy enough to hold up overnight, so throw the left-overs in the fridge and use it for lunch the next day.
Low-Fat Spicy Asian Steak Slaw
4 boneless steaks, about ¾ inches (2 cm) thick
Salt, pepper and garlic powder, to taste
4 cups Chinese or Napa cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 cups Brussels sprouts, thinly sliced
2 Tbsp fresh Thai or regular basil leaves, torn
2 carrots, julienned or shredded
1 Asian pear, julienned
For the Dressing:
1 inch fresh ginger, peeled and quartered
2 garlic cloves, peeled
2 Tbsp rice vinegar or white wine vinegar
1 Tbsp hot Chinese mustard or whole grain Dijon mustard
1 Tbsp lemon juice
1 tsp soy sauce or tamari sauce
¼ cup unrefined sesame oil
Red pepper flakes, to taste
Place all salad dressing ingredients in a food processor and process until smooth. Pour into a mason jar, cap and set aside on the counter while you prep the rest of the salad, giving the flavors time to infuse.
Season the steak with salt, pepper and garlic powder. In a skillet, heat olive oil and pan-fry steak over medium-high heat, about 4 to 5 minutes on each side or to desired doneness.
Meanwhile, combine cabbages, Brussels sprouts, carrots, pear and basil in a large bowl. Give the prepared salad dressing a good shake and then pour over the salad, tossing well.
Slice steak into thin strips and place on top of salad. Serve.