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Egg Roll In A Bowl Salad

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A delicious and nutritious salad that captures the flavors of traditional egg rolls in a deconstructed format, perfect for quick weeknight dinners or light lunches.

Ingredients

  • 2 ½ cups cabbage, thinly chopped/shredded
  • 2 cups lettuce, thinly chopped
  • ⅔ cup broccoli, thinly chopped
  • 1 ½ cups grated carrots (or 1 large carrot)
  • 1 ½ tbsp grated ginger
  • 1 tbsp tamari sauce or coconut aminos
  • 1 tsp flax oil (optional)
  • 1 tsp apple cider vinegar
  • 1 garlic clove, minced
  • 1 scallion, thinly chopped
  • ½ avocado, thinly chopped
  • 8 oz (220g) lean ground beef
  • 1 tbsp tamari sauce (or coconut aminos)
  • 1 tsp turmeric
  • 1 ½ tbsp ginger, grated
  • 2 garlic cloves, minced
  • 1 tsp crushed red pepper (optional)
  • 1 tsp olive oil
  • 1-2 tbsp water

Instructions

  1. Cook the Beef: In a skillet, heat olive oil over medium heat. Add the ground beef and break it up with a spatula, mixing in water as you go. Cook for 2-3 minutes until brown.
  2. Add Flavor: Stir in the minced garlic, turmeric, crushed red pepper (if using), tamari sauce, and grated ginger. Reduce heat and sauté for another 3-4 minutes until fragrant. Set aside to cool.
  3. Prepare the Veggies: While the beef is cooking, chop all vegetables.
  4. Combine the Salad: In a large bowl, mix together the chopped cabbage, lettuce, broccoli, grated carrots, scallions, and avocado.
  5. Finish the Dressing: In a small bowl, whisk together flax oil (if using), apple cider vinegar, and any additional tamari sauce.
  6. Mix It All Together: Add the cooled beef mixture to the salad and pour over the dressing. Toss everything together until well combined.
  7. Serve: Sprinkle flaxseed on top (if desired) and enjoy immediately or store in the refrigerator for later.

Notes

Use green cabbage for a crunchy texture or Napa cabbage for a slightly sweeter flavor. Ground chicken or turkey can substitute for beef.

Find it online: https://easytocooknow.com/egg-roll-salad-anti-inflammatory-recipe/