© 2017 by Emily Bierbrauer  |  Photography by Emily Bierbrauer unless otherwise noted. Credit to Alameda Photography & Film.

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Colorful Asian Salad

March 17, 2018

Eating healthy doesn't have to be bland. In fact, just taking time to experiment in the kitchen can prove to be the most flavorful experience! I am a huge fan of cabbage and love eating it with minced beef or turkey (don't ask why, I've been doing it since high school...) so it was only natural that I would come up with this recipe. I have a mixture of fresh vegetables and encourage you to color outside the lines with this recipe. Try chopped pea pods! Or sliced jicama! The possibilities are endless.


Have fun with color! Happy cooking! 

Try out this recipe and let me know what you swapped in the comments below! You can also tag me on social media using the hashtag #empopfitness and we can connect there as well!



1 pound lean beef or turkey mince



1 tablespoon fish sauce

3 tablespoon reduced sodium soy sauce

2 tablespoon sesame oil

2 tablespoon rice vinegar

1 tablespoon honey



Cabbage (chopped)

Purple cabbage (chopped)

Carrots (shredded)

Cucumber (thinly sliced)

Jalapeno (sliced)

Green onion (sliced)

Basil (torn)

Mint (torn)

Cilantro (torn)

Cashews (roughly chopped)



1. In a large pan, brown meat mince until fully cooked. Set aside.

2. While meat mince is cooking, prepare vegetables and herbs. Toss all of them in a large bowl. Just use as much of each ingredient as you wish.

3. Toss the cooled meat in the dressing and serve over the salad. Serve right away and store leftovers separately in refrigerator. Enjoy!





Macro details per serving: 

Fat: 12 |  Carbohydrate: 9.5 |  Protein: 20


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