Beef · Vietnamese · 30 min
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.
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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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- 1 headbutter (Boston) lettuce
- 2 mediumcarrots
- ½ small bunchcilantro
- ½ small pkgfresh mint
- 1 clovegarlic
- 1lime
- ½ bunchradish
- ½shallot
- limes
- shallots
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Pantry & dry goods
- ¼ cupcashews, roasted unsalted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| carrots | 2 medium | 4 medium | 6 medium |
| cashews, roasted unsalted | ¼ cup | ½ cup | ¾ cup |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | 1 | ||
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| shallot | ½ | 1 | 2 |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.