This refreshing Southeast Asian salad, also called larb, is a great use for leftover burger patties; the crumbled beef develops the prized crispy bits in the pan and absorbs the sweet-and-sour dressing more quickly than fresh ground beef. Sriracha adds the perfect combo of vinegary punch and chile heat to the dressing and is a less fiery addition than the traditional handfuls of fresh chilies. To prepare the cabbage, cut into quarters and remove the core. Starting at the leafy end, cut the cabbage into thin strips. Stir the remaining fresh cabbage into soups, coleslaw, or stir-fries.
1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans)
6 cups thinly sliced napa cabbage
1/4 cup thinly sliced green onions
1 red Fresno chile, thinly sliced
1/4 cup chopped roasted unsalted peanuts
4 lime wedges
Est. added sugars 6g
How to Make It
Combine first 4 ingredients in a small bowl, stirring with a whisk. Place 6 tablespoons juice mixture in a small bowl; reserve.
Heat 1 tablespoon oil in a large skillet over high. Add crumbled patties to pan; cook 2 to 3 minutes or until thoroughly heated and slightly crisp. Add remaining juice mixture to pan; cook 1 to 2 minutes or until liquid is absorbed.
Cook haricots verts according to package directions; cut into 1-inch pieces. Combine haricots verts, cabbage, and green onions in a bowl. Add remaining 1 tablespoon oil to reserved 6 tablespoons juice mixture. Divide cabbage mixture among 4 plates; top evenly with beef, Fresno chile, peanuts, and juice mixture. Serve with lime wedges.