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This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.
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Servings 6

Ingredients
  

Dressing:

  • 1/2 cup Unseasoned Rice Wine Vinegar
  • 1/3 cup Peanut Oil
  • 1 tsp Salt
  • 1 tbsp. Sugar
  • 1 tsp Minced Garlic
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 1/2 tsp Soy Sauce
  • 1 1/2 tsp Hot Sauce
  • 1 1/2 tsp Minced Fresh Ginger
  • 2 tbsp. Lime or Lemon Juice
  • 1/3 cup Coarsely Chopped Salted Peanuts

Salad:

  • 1 1/2 lbs. Cooked, Rare Roast Beef Sirloin Cut into 1 1/2" x 1/4" strips (about 4 cups)
  • 2 Medium Cucumbers peeled, seeded, and sliced 1/4"-thick (about 2 1/2 cups)
  • 1/4 lb. Snow Peas Stemmed, blanched 30 seconds
  • 1/2 lb. Bean Sprouts
  • 1 3/4 cups Julienned Red Peppers Julienned-cut into short thin strips; about 2 medium
  • 2 cups Finely Sliced Red Cabbage
  • 1 cup Thinly Sliced Green Onions
  • 1 cup Lettuce Leaves
  • 1/2 cup Chopped Salted Peanuts

Instructions
 

To prepare Dressing:

  • Whisk together all the dressing ingredients except the peanuts.
  • Stir in the peanuts just before serving.

To prepare Salad:

  • Combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage, and onions with the dressing.
  • To serve; arrange salad on lettuce leaves; sprinkle with peanuts.