The Flavor-Packed High-Protein Salad I Can’t Stop Making

As I fall asleep at night, I start thinking about what I’m going to make for dinner the next day. (That’s totally normal, right?) I mentally go over the contents of the refrigerator and conjure up healthy meals that will use what needs to be used, what I want to eat while it’s still in season and what sounds delicious. I find the whole exercise very calming.

One thing I know I can almost always count on having the ingredients for is this Soy-Lime Beef and Cabbage Salad. Deciding to make it may even prompt some happy dreams.

As I lie in my bed pondering cooking—my favorite activity—I’m also going over my to-do’s for the next day. I have to take into account how much time I’ll actually have to spend in the kitchen. Some days are harder than others and dinner needs to be on the table in a flash, and this recipe is absolutely perfect for that. It takes about 35 minutes from start to finish. Plus, the cleanup is minimal, which is always a nice bonus.

There are other days when all I want is to linger in the heart of my home and spend some quality time cozying up to my beautiful cutting board. By skipping a few of the excellent shortcuts in the directions of the original version, this recipe allows me to do that too.

When I first made Soy-Lime Beef and Cabbage Salad, it was for the simple reason that it sounded unique, tasty and delicious. I also own an absurdly abundant lime tree, and anything that uses limes goes right to my must-try list. There wasn’t anything else behind the choice.

This beef salad had ingredients that were already in my house. When it was ready, I set it on the table and dove in—the aromas were so enticing I couldn’t resist. Two bites later, I knew I’d be making it again. It just hits all the right notes for me. When I don’t know what to make for dinner, it’s just the thing to hit the spot. Plus, it’s a high-protein choice that also happens to be nut-free, dairy-free and low-calorie. 

Today, several years after the first time I went through my fridge and pantry to pull out the ingredients, this dish has taken on another, layered importance. Aside from just having the satisfaction of knowing I have a recipe that works, I now know that it’s got a lot of what my body needs. The meal has 19 grams of protein per serving, plus it’s a good source of fiber and iron.

As an active woman who has also experienced extreme anemia, I look for foods that help me build strong muscle and stay healthy and—most importantly—that can keep my iron levels in the right zone. Having all of that, this recipe keeps me coming back.

When you make and then eat this, you’ll notice first that the ingredients are harmonious. The textures are terrific, with crunch and chew and bite, and you can choose any light salad dressing that’s snappy and satisfying. My personal favorite is NaGo’s Ginger Sesame Miso dressing. (I pick it up at Costco.) Valerie Bertinelli’s favorite vinaigrette is also terrific, and it’s great to have on hand for more than just this salad.

Also, if you stick to the general outline of this recipe, you can make lots of adjustments to satisfy your palate or to use up what you have on hand. At times I’ve added raw bean sprouts, shredded carrots, defrosted frozen peas, bits of purple cabbage and sliced Persian cucumber. It’s that versatile. In place of the ground beef, you can also use ground turkey, thin strips of flank steak or diced firm tofu. 

Like I said, the thing that makes this recipe an absolute banger is that you can do it in the given 35 minutes using pre-shredded slaw and bottled dressing. Or, you can do what I sometimes do and get out the knives.

When the mood strikes me, I like to spend time with the ingredients, slicing and chopping in a meditative state. I find that taking the time to make myself something full of fiber and fresh vegetables can help calm my mind. I put on some soothing music and my favorite apron and commit to filling my bowl with broccoli stems, red cabbage, carrots and green onions. The choice to bypass the pre-prepped vegetables doesn’t even feel like work. 

To do that, start with a few florets of broccoli and simply shave down. You can opt for a half of a head of cabbage—napa is easy to slice—that you can shred. Remove the stem and seeds from a bell pepper and then slice it into slivers. I also like to make sure to zest the lime before juicing it, adding the zest to the dressing to give it just that extra perk.

You might also consider toasting a half-cup of peanuts or almonds in a dry skillet until just starting to brown, then lightly chopping. After they cool, add them to the salad as a garnish. Nuts will add a bit of extra protein, fiber and vitamin E to the salad.

Any time of year, this is a delicious combination of flavors and an easy dinner option that you’ll find yourself coming back to again and again. And that’s what I consider eating well.