Description
A vibrant, nutrient-packed salad that reimagines the classic egg roll with fresh vegetables, tender ground beef, and a zesty anti-inflammatory dressing. Packed with turmeric, ginger, and garlic, this dish supports wellness while delivering satisfying textures and flavors.
Ingredients
2 cups shredded cabbage
1 cup chopped red bell pepper
1 cup sliced cucumber
1 head shredded romaine lettuce
1 pound lean ground beef
1 tablespoon turmeric
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon tamari (gluten-free soy sauce)
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame seeds
Fresh cilantro, for garnish (optional)
1 tablespoon chia seeds or sesame oil (for dressing variation)
Instructions
Preheat a skillet over medium heat and add olive oil
Sauté garlic, ginger, and turmeric until fragrant
Add ground beef and cook until browned and cooked through
Toss cabbage, cucumber, and bell pepper in the beef mixture
Transfer to a bowl and add romaine lettuce
In a separate bowl, whisk tamari, maple syrup, and rice vinegar for dressing
Drizzle dressing onto salad
Sprinkle with sesame seeds and cilantro
For Variation: Add chia seeds to dressing or toss vegetables with sesame oil before adding beef
Notes
For halal option: Use certified halal ground beef or substitute with turkey/garlic sausage
Dressing stores in an airtight container for 2 days
Plant-based alternative: Replace beef with cooked quinoa or crumbled tofu and turmeric