Mealime recipe · lives on in MealPot
Spicy Vietnamese-Style Steak Salad with Carrots, Radishes & Cashews
- 30 min
- 2–6 servings
- 560 kcal / serving
A bright, herb-packed steak salad with crunchy vegetables and cashews, finished with a tangy lime dressing. It comes together quickly for weeknight meals and layers fresh greens with a kick of heat and citrus.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 headbutter (Boston) lettuce
- 2 mediumcarrots
- ¼ cupcashews, roasted unsalted
- ½ small bunchcilantro
- ½ small pkgfresh mint
- 1 clovegarlic
- 1lime
- ½ bunchradish
- ½shallot
- ¾ lbstriploin (New York strip) steak
- limes
- shallots
From the pantry: black pepper, brown sugar, crushed red pepper, fish sauce, salt, soy sauce, toasted sesame oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · tongs · vegetable peeler · whisk or fork
Directions
- Rinse and dry all fresh produce, then prepare the vegetables.
- Whisk together the lime juice, minced shallot and garlic, plus fish sauce, soy sauce, sugar, and crushed red pepper to form the dressing; set aside.
- Pat the steak dry and season both sides with salt and pepper.
- Heat a skillet over medium-high heat, add a little oil, and sear the steak 2–5 minutes per side until it reaches your desired doneness. Transfer to a plate and let rest about 5 minutes.
- Peel and trim the carrots, then create long, noodle-like strips with a peeler and place them in a medium bowl.
- Slice the radishes thinly and add them to the carrot bowl, then tear or chop the lettuce into bite-sized pieces and mix in.
- Strip the cilantro and mint leaves from their stems, chop roughly, and add to the greens.
- Coarsely chop the cashews and sprinkle over the bowl; toss to combine the salad.
- Thinly slice the rested steak against the grain and add to the salad; drizzle with the dressing and toss gently to coat.
- Divide the salad and steak between plates, then finish with any remaining dressing and serve.
Two tips
- Make the dressing up to a day ahead and keep it chilled for quick assembly.
- If you’re short on lime, swap in lemon or orange juice and adjust with a touch more salt to taste.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 43 g
- Carbs
- 26 g
- Fat
- 34 g
- Fiber
- 6 g
- Sodium
- 162 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.