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)


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