Don’t you love turning leftovers into a brand new, awesome dish? I sure do.
This Thai Roast Salad is the reincarnation of yesterday’s Slow Cooker Pot Roast. You’d never guess that warm, tender pot roast could transform into a refreshing, chilled Thai salad, but viola! It happened!
The dressing is an exhilarating combination of lime, sesame and ginger and the salad is dotted with fresh basil leaves for an added layer of enjoyment.
2 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon sesame oil
2 teaspoons coconut aminos
1 teaspoon coconut palm sugar
¼ teaspoon fresh ginger, minced
pinch of Red Pepper Flakes
1 head red lettuce, torn
½ cup fresh basil, thinly sliced
½ bunch fresh cilantro, chopped
1 cucumber, thinly sliced
12 Cherry Tomatoes, halved
salt and pepper to taste
1 cup leftover Slow Cooker Pot Roast, sliced
Combine all of the dressing ingredients in a small bowl and mix well.
Combine all of the salad ingredients in a large bowl. Toss with the dressing and season with more sea salt and black pepper to taste. Divide onto four plates. Enjoy!
Calories: 388
Fat: 22g
Carbohydrates: 12g
Sodium: 141mg
Fiber: 5g
Protein: 35g
Sugar: 11g