2–3 oz. dried rice noodles (prepared according to package directions)
1 sm. bag spring mix lettuce
1/4 head savoy cabbage, shredded
1 C. matchstick cut carrots (I use precut in bag)
1 avocado, sliced
1/2 english cucumber, diced
1 C. frozen, cubed, mango – defrosted
2 tomatoes, cut in wedges (or grape tomatoes)
2 scallions, thinly sliced
1/4 C. each, chopped cilantro, mint and basil
3 Tbls. dry roasted peanuts, chopped
For the Marinade:
Combine fish sauce, lime juice, lime zest, and palm sugar in small bowl. Pour over steak and marinate minimum of 30 minutes prior to grilling. You can marinate the steak longer if you like.
For the Salad Dressing:
Whisk lime juice, fish sauce, orange juice, garlic, chile paste, palm sugar, and oils together in small bowl (or blend in blender). Set aside while you prepare the rest of the salad.
For the Salad
Remove steak from marinade and grill on BBQ or grill pan a few minutes on each side (depending how hot your grill is), until medium rare. Let meat rest a few minutes, then slice on bias and toss with 2-3 tablespoons of the dressing.
Mix remaining salad ingredients (except peanuts) in large bowl. Add dressing and toss to coat. Divide salad among plates, mound steak on top and sprinkle with chopped peanuts.
Feel free to substitute brown sugar for the palm sugar. And of course you can always use fresh mango if you have it and cut up your own carrot instead of purchasing ready-cut carrots.