CHAPTER 3
Fridge to Table
Skip the oven, and enjoy mains you can make ahead and serve straight from the fridge, no cooking necessary. Try hearty salads, noodle dishes, fresh soups, and sandwiches.
Cucumber Gazpacho with Toasted Rye Croutons
Hands-on: 25 min.
Total: 8 hr. 40 min.
Need this soup right away? Do a rapid chill: Transfer soup to a zip-top plastic bag, and set bag in an ice bath for 30 minutes.
2 garlic cloves, divided
3 cups chopped peeled Kirby cucumber (about 1 pound)
2 cups chopped green tomato (about 1 large)
1½ cups chopped honeydew melon
½ cup finely chopped sweet onion
⅓ cup finely chopped celery
2½ tablespoons red wine vinegar
2 tablespoons chopped fresh mint
4 teaspoons olive oil, divided
1 teaspoon chopped fresh tarragon
½ teaspoon salt
2 seedless rye bread slices, cubed (about 2 ounces)
1 teaspoon finely minced serrano chile
½ cup water (optional)
1. Finely chop 1 garlic clove; place in an 11-cup food processor. Add cucumber and next 6 ingredients (through mint). Add 1 tablespoon oil, tarragon, and salt; process 1 minute or until almost smooth. (For smaller food processor bowls, work in 2 batches.) Cover; chill up to 8 hours.
2. Preheat oven to 450°.
3. Smash remaining garlic clove; place in a small bowl with remaining 1 teaspoon oil. Microwave at HIGH for 15 seconds; let stand 5 minutes. Drizzle garlic oil over bread cubes; toss to coat. Place bread on a jelly-roll pan. Bake at 450° for 8 minutes or until browned, turning once. Stir chile into chilled soup. Add up to ½ cup water to thin soup, if desired. Ladle soup into bowls; top with croutons.
SERVES 6 (serving size: ⅔ cup soup and about ¼ cup croutons)
CALORIES 97; FAT 3.7g (sat 0.5g, mono 1.6g, poly 1.2g); PROTEIN 2g; CARB 15g; FIBER 2g; SUGARS 7g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 277mg; CALC 37mg
Sriracha Shrimp Rolls
Hands-on: 22 min.
Total: 22 min.
Buttering and toasting the rolls adds tons of rich flavor; don’t skip that step. Omit the Sriracha for a more classic roll.
4 cups water
1 pound peeled and deveined medium shrimp
¼ cup canola mayonnaise (such as Hellmann’s)
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
¼ cup finely chopped celery
¼ cup finely chopped English cucumber
4 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 green onions, chopped
4 New England–style top-split hot dog rolls
5 teaspoons butter, melted
Lime wedges (optional)
1. Bring 4 cups water to a boil in a medium saucepan over high heat. Add shrimp; cook 2 minutes or until done. Drain. Rinse under cold water; drain well. Discard tail shells; coarsely chop shrimp.
2. Combine mayonnaise and next 6 ingredients (through green onions) in a large bowl. Stir in shrimp; toss well to coat.
3. Heat a large skillet over medium heat. Brush cut sides of each hot dog roll evenly with butter. Add rolls to pan; cook 1 minute on each side or until lightly toasted and golden. Fill each toasted roll with about ¾ cup shrimp mixture. Serve with lime wedges, if desired.
SERVES 4 (serving size: 1 shrimp roll)
CALORIES 284; FAT 11.7g (sat 3.5g, mono 4.2g, poly 2.7g); PROTEIN 19g; CARB 25g; FIBER 4g; SUGARS 4g (est. added sugars 4g); CHOL 156mg; IRON 1mg; SODIUM 571mg; CALC 118mg
Grilled Steak Panzanella with Pickled Vegetables
Hands-on: 45 min.
Total: 45 min.
Use the bottom part of the ciabatta for this salad. The crusty, flat surface is easier to grill and provides more crunch. Don’t skip the delicious pickled vegetable topping— it’s earthy, crunchy, sweet-sour, and welcome in every bite.
¼ cup red wine vinegar
1½ tablespoons sugar
3 tablespoons water
½ cup thinly sliced red onion
½ cup julienne-cut carrot
½ cup julienne-cut radishes
3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh garlic
2 teaspoons chopped fresh thyme
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
2 cups grape tomatoes, halved
1 (4-ounce) piece ciabatta bread (about 1 inch thick)
Cooking spray
1 (1-pound) flatiron steak, trimmed
1 teaspoon paprika
3 cups baby spinach and arugula mixture
¼ cup chopped fresh basil leaves
1. Preheat grill to medium-high.
2. Combine first 3 ingredients in a medium bowl, stirring with a whisk until sugar dissolves. Add onion, carrot, and radishes; toss well. Let stand 30 minutes; drain.
3. Combine olive oil, garlic, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl, stirring with a whisk. Stir in tomatoes; set aside.
4. Lightly coat the bread with cooking spray. Place bread on grill rack, and grill for 3 minutes on each side or until crisp. Sprinkle the steak evenly with paprika, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 3 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices. Cut each slice in half.
5. Cut the bread into 1-inch cubes. Add bread, greens, steak, and basil to tomato mixture; toss well. Top with carrot mixture.
SERVES 4 (serving size: about 1⅔ cups salad and ⅓ cup carrot mixture)
CALORIES 417; FAT 22.5g (sat 5.9g, mono 12.9g, poly 1.8g); PROTEIN 25.4g; CARB 29g; FIBER 3.4g; SUGARS 10g (est. added sugars 6g); CHOL 71mg; IRON 4.4mg; SODIUM 593mg; CALC 60mg
Crunchy Bulgur Bowl with Kale, Chicken, and Pear
Hands-on: 15 min.
Total: 8 hr. 15 min.
1½ cups 1% low-fat milk
1 cup uncooked bulgur
2 tablespoons olive oil
1½ tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
½ teaspoon black pepper
¼ teaspoon kosher salt
4 cups thinly sliced stemmed Lacinato kale
1 cup shredded skinless, boneless rotisserie chicken breast
½ cup chopped Asian pear
1.5 ounces shredded Manchego cheese (about ⅓ cup)
2 tablespoons roasted, salted sunflower seed kernels
1. Combine milk and bulgur. Cover; refrigerate overnight. Fluff grains. Combine oil and next 4 ingredients (through salt) in a large bowl. Add kale, chicken, pear, and cheese; toss. Stir in bulgur. Divide mixture among 4 bowls; top with seeds.
SERVES 4 (serving size: about 1½ cups bulgur and 1½ teaspoons seeds)
CALORIES 388; FAT 15.7g (sat 4.8g, mono 6.2g, poly 2.7g); PROTEIN 24g; CARB 42g; FIBER 9g; SUGARS 7g (est. added sugars 0g); CHOL 49mg; IRON 2mg; SODIUM 426mg; CALC 365mg
Cherry, Chicken, and Pecan Wheat Berry Salad
Hands-on: 28 min.
Total: 28 min.
What a fantastic combo! If you can’t find fresh cherries, add ¼ cup boiling water to ¼ cup dried cherries. Let stand 10 minutes; drain and chop.
3 tablespoons olive oil, divided
2 tablespoons apple cider vinegar
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon sugar
1½ cups cooked wheat berries
¼ cup pecan halves and pieces, toasted
6 ounces shredded skinless, boneless rotisserie chicken breast
½ cup chopped onion
1 tablespoon chopped fresh thyme
1 cup fresh cherries, pitted and halved
1 ounce baby arugula leaves
2 ounces goat cheese, crumbled (about ½ cup)
1. Combine 2½ tablespoons oil, vinegar, salt, pepper, and sugar in a large bowl, stirring well with a whisk. Add wheat berries, nuts, and chicken; toss.
2. Heat a medium nonstick skillet over medium heat. Add remaining 1½ teaspoons oil to pan; swirl to coat. Add onion and thyme; cook 3 minutes or until tender. Add to wheat berry mixture; toss. Stir in cherries and arugula; toss. Sprinkle with cheese.
SERVES 4 (serving size: about 1¼ cups)
CALORIES 397; FAT 20.1g (sat 4.4g, mono 12g, poly 2.8g); PROTEIN 21g; CARB 37g; FIBER 7g; SUGARS 7g (est. added sugars 0g); CHOL 44mg; IRON 2mg; SODIUM 426mg; CALC 365mg
Kale and Beet Salad with Salmon
Hands-on: 19 min.
Total: 30 min.
Serve with creamy herbed goat cheese and garlic toasts: Rub half a garlic clove over 8 toasted whole-wheat French bread baguette slices. Combine 2 ounces softened goat cheese with 1½ teaspoons fresh thyme and ¼ teaspoon black pepper; spread evenly over bread slices.
⅔ cup plus 2 tablespoons cider vinegar, divided
½ cup water
1 tablespoon honey, divided
1 cup vertically sliced red onion
4 medium golden beets, trimmed
2 tablespoons olive oil
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
6 cups torn stemmed lacinato or curly kale
2 (6-ounce) cans pink or red skinless, boneless salmon (such as Wild Planet), drained and flaked
¼ cup sliced almonds, toasted
1. Bring ⅔ cup vinegar, ½ cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat; let stand 10 minutes. Drain.
2. Pierce beets a few times with a knife; wrap in a piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.
3. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1½ cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about ¼ cup onion, and 1 tablespoon almonds.
SERVES 4
CALORIES 355; FAT 15.5g (sat 2.3g, mono 8.4g, poly 3.1g); PROTEIN 29g; CARB 29g; FIBER 6g; SUGARS 13g (est. added sugars 4g); CHOL 56mg; IRON 3mg; SODIUM 600mg; CALC 211mg
Thai-Style Vegetable Rice Noodles
Hands-on: 35 min.
Total: 35 min.
These noodles carry a delicious spicy punch. Seed the chiles to temper the heat.
4 ounces uncooked flat rice noodles (pad Thai noodles)
1 cup thinly sliced radishes
½ cup chopped green onions
½ cup chopped fresh basil
½ cup fresh cilantro leaves
¼ cup fresh mint leaves
2 tablespoons fresh lime juice
1 tablespoon Thai fish sauce
2 tablespoons peanut oil
1½ tablespoons grated peeled fresh ginger
6 garlic cloves, sliced
2 Thai chiles, finely chopped
1 pound snow peas, trimmed
¾ teaspoon kosher salt
½ cup chopped unsalted, dry-roasted peanuts
1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place noodles in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.
2. Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts.
SERVES 4 (serving size: 1¼ cups)
CALORIES 326; FAT 15.3g (sat 2.4g, mono 7.2g, poly 4.9g); PROTEIN 10.9g; CARB 41.2g; FIBER 5.8g; SUGARS 7g (est. added sugars 0g); CHOL 0mg; IRON 3.9mg; SODIUM 682mg; CALC 103mg
Beef Soba Noodles with Spinach and Coconut-Curry Vinaigrette
Hands-on: 35 min.
Total: 35 min.
“Bloom” the ginger, garlic, and curry powder by warming them in oil to round out flavors.
1 (8-ounce) boneless sirloin steak
4 quarts water
1½ teaspoons kosher salt, divided
8 ounces uncooked soba noodles
8 cups coarsely chopped bok choy
1 pound bagged prewashed spinach
½ cup light coconut milk
2 tablespoons fresh lime juice
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
½ teaspoon freshly ground black pepper, divided
2 tablespoons peanut oil, divided
1 tablespoon chopped peeled fresh ginger
1 tablespoon sliced garlic
1½ teaspoons Madras curry powder
1 tablespoon sesame seeds, toasted
1. Place beef in freezer.
2. Bring 4 quarts water and 1 teaspoon salt to a boil in a large saucepan. Add noodles to boiling salted water; cook according to package directions. During last 1 minute of cooking, add bok choy and spinach. Cook 1 minute or until greens wilt. Drain and rinse under cold water; drain well.
3. Combine ¼ teaspoon salt, coconut milk, juice, soy sauce, vinegar, honey, and ¼ teaspoon pepper in a small bowl, stirring with a whisk.
4. Combine 5 teaspoons oil, ginger, garlic, and curry in a Dutch oven over low heat; cook 5 minutes, stirring frequently. Remove from heat. Add reserved coconut milk mixture and noodle mixture; toss well to coat.
5. Heat a large heavy skillet over high heat. Cut beef across the grain into thin slices, and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until done. Add beef to pasta mixture; toss well. Sprinkle with sesame seeds.
SERVES 6 (serving size: 1⅓ cups)
CALORIES 319; FAT 13.2g (sat 4.1g, mono 4.7g, poly 2.2g); PROTEIN 17.4g; CARB 34.4g; FIBER 4.3g; SUGARS 5g (est. added sugars 1g); CHOL 20mg; IRON 5.4mg; SODIUM 450mg; CALC 190mg
KNOW YOUR NOODLE
Asian-style noodles are particularly well suited to being eaten at room temperature or just slightly chilled— a great make-ahead option. Rice noodles and soba noodles (made from buckwheat flour) lack the starch that causes other pasta dishes to get gummy or dry out when made in advance. Rinse them immediately under cold water after cooking to get rid of any extra starch. If you’re refrigerating plain rice noodles or soba noodles, rinse once more before tossing to separate any clumps.
Tortellini with Snap Peas and Pesto
Hands-on: 18 min.
Total: 22 min.
Store-bought refrigerated tortellini is a convenience product we love. Instead of burying it in jarred sauce, try a fresh pesto.
1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
8 ounces sugar snap peas, trimmed and halved diagonally (about 1½ cups)
1 cup fresh mint leaves
1 cup fresh basil leaves
3 tablespoons sliced almonds, toasted
2 tablespoons grated Parmesan cheese
1 teaspoon grated lemon rind
¼ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1. Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes. Drain.
2. Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat.
SERVES 4 (serving size: about 1¼ cups)
CALORIES 351; FAT 17.4g (sat 4.1g, mono 9g, poly 1.7g); PROTEIN 13g; CARB 37g; FIBER 5g; SUGARS 5g (est. added sugars 0g); CHOL 26mg; IRON 3mg; SODIUM 392mg; CALC 191mg
SERVE WITH
Radicchio Caesar Salad
Hands-on: 5 min.
Total: 5 min.
3 tablespoons canola mayonnaise
1½ tablespoons fresh lemon juice
½ teaspoon black pepper
2 minced garlic cloves
1 minced anchovy fillet
2½ cups very thinly sliced, cored radicchio
2½ cups baby spinach leaves
5 teaspoons grated Parmesan cheese
1. Combine mayonnaise and next 4 ingredients (through anchovy) in a large bowl. Add radicchio and spinach leaves; toss to coat. Top with cheese.
SERVES 4 (serving size: about 1 cup)
CALORIES 55; FAT 3.6g (sat 0.4g, mono 2g, poly 1.1g); PROTEIN 2g; CARB 4g; FIBER 1g; SUGARS 0g (est. added sugars 0g); CHOL 3mg; IRON 1mg; SODIUM 179mg; CALC 45mg
Roast Beef Sandwiches with Watercress Slaw
Hands-on: 15 min.
Total: 15 min.
1 cup packaged angel hair slaw
1 cup chopped trimmed watercress
⅓ cup thinly sliced green onions
2 tablespoons minced fresh tarragon
3 tablespoons canola mayonnaise
¼ teaspoon black pepper
1 (8-ounce) French bread baguette
4 teaspoons butter, softened
8 ounces sliced lower-sodium deli roast beef (such as Boar’s Head)
8 (¼-inch-thick) slices tomato
1. Combine first 6 ingredients.
2. Cut baguette horizontally; then quarter. Spread 1 teaspoon butter on each bottom half of baguette. Divide roast beef evenly over bottom halves of baguette. Arrange about 1 cup slaw mixture and 2 tomato slices over each sandwich; top with top halves of baguette.
SERVES 4 (serving size: 1 sandwich)
CALORIES 358; FAT 14.8g (sat 4.2g, mono 6.5g, poly 2.4g); PROTEIN 21.3g; CARB 37.5g; FIBER 2.2g; SUGARS 3g (est. added sugars 2g); CHOL 44mg; IRON 3.7mg; SODIUM 585mg; CALC 26mg
Farro, Green Bean, and Fennel Salad with Tuna
Hands-on: 30 min.
Total: 1 hr. 10 min.
To save time, look for precooked whole-grain farro on the rice aisle. We love Wild Planet’s wild albacore tuna jarred in olive oil, which is firm, meaty, rich, and moist. We also love that it’s sustainable, 100% pole and troll caught. Visit wildplanetfoods.com to purchase online or locate retailers.
½ cup uncooked whole-grain farro
¾ teaspoon salt, divided
4 cups water
2 cups (2-inch) cut green beans (about ½ pound)
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
¼ teaspoon freshly ground black pepper
1 cup grape tomatoes, halved lengthwise
1 cup very thinly sliced fennel bulb (about 1 small bulb)
¼ cup fresh flat-leaf parsley leaves
¼ cup oil-cured olives, pitted and coarsely chopped
5 green onions, thinly sliced
2 (4.5-ounce) jars sustainable oil-packed albacore tuna, drained (such as Wild Planet)
1. Combine farro, ½ teaspoon salt, and 4 cups water in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 60 minutes or until farro is tender but still slightly chewy. Drain. Cool slightly.
2. While farro cooks, fill another medium saucepan two-thirds full with water; bring to a boil. Add green beans; cook 4 minutes or until crisp-tender. Drain; plunge into a bowl of ice water to stop the cooking process. Drain.
3. Combine oil, vinegar, juice, mustard, and garlic in a large bowl; stir in the remaining ¼ teaspoon salt and pepper. Add farro, beans, tomatoes, and next 4 ingredients (through green onions); toss well to combine. Flake tuna into large chunks. Add tuna to salad; toss gently to combine.
SERVES 4 (serving size: about 1½ cups)
CALORIES 393; FAT 27g (sat 4.2g, mono 16.8g, poly 2.6g); PROTEIN 13.9g; CARB 29.4g; FIBER 7.2g; SUGARS 4g (est. added sugars 0g); CHOL 15mg; IRON 2.3mg; SODIUM 613mg; CALC 67mg
Open-Faced Prosciutto and Plum Sandwiches
Hands-on: 20 min.
Total: 20 min.
Sweet fig preserves balance the tartness of the plums. Choose red or purple plums that are firm and plump to the touch and that have bright, unblemished skin. You could also use sliced nectarines or even apples.
¼ cup fig preserves
1 tablespoon fresh lemon juice
¼ teaspoon grated peeled fresh ginger
3 ounces soft goat cheese (about ⅓ cup)
4 (2-ounce) slices country wheat bread, toasted
1 cup loosely packed arugula
2 ripe plums, cut into thin wedges
3 ounces very thinly sliced prosciutto
1. Combine first 3 ingredients, stirring with a whisk; set aside.
2. Spread ¾ ounce cheese evenly over each bread slice; divide arugula, plum wedges, and prosciutto evenly over sandwiches. Drizzle each sandwich with about 1 tablespoon fig preserves mixture.
SERVES 4 (serving size: 1 sandwich)
CALORIES 318; FAT 9.1g (sat 5.1g, mono 3.1g, poly 0.6g); PROTEIN 13.1g; CARB 45.5g; FIBER 1.9g; SUGARS 20g (est. added sugars 16g); CHOL 26mg; IRON 4.4mg; SODIUM 689mg; CALC 161mg
Tuna-Fennel Pasta Salad
Hands-on: 24 min.
Total: 24 min.
Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it. We use both the crunchy fennel and the fennel fronds for a fresh green garnish, a dual-purpose ingredient in a dish with just 5 ingredients total.
8 ounces uncooked penne (tube-shaped pasta)
1 (7.8-ounce) jar solid white tuna packed in oil (such as Ortiz)
1 lemon
1 Fuji apple, thinly sliced (about 1½ cups)
1 small fennel bulb with stalks
½ teaspoon salt
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a large colander over a bowl, reserving ½ cup cooking liquid. Rinse pasta under cold water; drain. Drain tuna, reserving 2 tablespoons oil. Grate 2 teaspoons rind and squeeze 3 tablespoons juice from lemon. Combine reserved oil, rind, and juice in a large bowl; stir with a whisk. Add pasta to oil mixture, tossing to coat. Fold in tuna and apple. Remove fronds from fennel bulb; finely chop fronds to measure 3 tablespoons. Remove and discard stalks. Thinly slice fennel bulb. Stir fronds and sliced fennel into pasta mixture. Add reserved pasta liquid and ½ teaspoon salt, tossing to coat evenly.
SERVES 4 (serving size: 2 cups)
CALORIES 411; FAT 12.1g (sat 1.9g, mono 6.7g, poly 2.4g); PROTEIN 23.3g; CARB 53.3g; FIBER 5.1g; SUGARS 7g (est. added sugars 0g); CHOL 17mg; IRON 2.8mg; SODIUM 549mg; CALC 52mg
Thai Steak Salad
Hands-on: 20 min.
Total: 20 min.
This salad would also be delicious with grilled chicken or lamb.
Cooking spray
1 (1½-pound) flank steak, trimmed
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ cup fresh lime juice
1 tablespoon brown sugar
2 tablespoons lower-sodium soy sauce
1 tablespoon fish sauce
2 teaspoons minced fresh garlic
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1½ cups thinly sliced red cabbage
1¼ cups fresh bean sprouts
¾ cup julienne-cut carrot
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh basil leaves
1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
SERVES 6 (serving size: 3 ounces steak and ⅔ cup salad)
CALORIES 198; FAT 6.5g (sat 2.4g, mono 2.2g, poly 0.3g); PROTEIN 26.3g; CARB 8.4g; FIBER 1.5g; SUGARS 5g (est. added sugars 2g); CHOL 37mg; IRON 2.4mg; SODIUM 498mg; CALC 57mg