Roast beef and napa cabbage slaw

4
4
4
Smartpoints value per serving
Total Time
17 min
Prep
12 min
Cook
0 min
Serves
4
Difficulty
Easy
You wouldn't think roast beef and coleslaw would necessarily go together, but this recipe proves that it can be a savory and delicious combination that you won't be able to get enough of. The best part is that it takes less than 20 minutes to make, thanks to store-bought dressing and already cooked beef rump roast, and requires just six ingredients. We love how the sesame ginger dressing complements the napa cabbage and carrots, while the roast beef makes this coleslaw hearty and satisfying. It's super easy to put together and doesn't require any pots or pans or stovetop cooking. Serve it as a side dish or appetizer for any picnic, backyard barbecue, or potluck.

Ingredients

light sesame ginger dressing

½ cup(s)

ginger root

2 tsp, fresh, peeled, grated

uncooked cabbage (all varieties)

6 cup(s), chopped, Napa, lightly packed, thinly sliced

uncooked carrot(s)

2 cup(s), matchstick-cut

cooked lean and trimmed beef rump roast

6 oz, (6 slices), cut into strips

black pepper

½ tsp

Instructions

  1. Whisk together 6 tablespoons dressing and ginger in large bowl. Add cabbage and carrots and toss until coated evenly. Divide evenly among 4 plates and top evenly with roast beef. Sprinkle salads with pepper and drizzle with remaining 2 tablespoons dressing.
  2. Per serving: about 2 cups slaw

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